Ricotta Caprese Salad

I was sitting on the beach today and while I was watching my kids toss sand at each other. The idea of deconstructing the Caprese Salad came to me. Don’t hate me; it’s not that I don’t like mozzarella.  It’s more like I have to limit the mozzarella intake, the question is what do we use in its place? Stay put and keep an open mind but why not ricotta. I know some of you are thinking the texture and the flavor isn’t a fit. We will be adjusting the texture and the flavor will compliment it. Plus, it’s so easy to eat; you can eat it with a spoon.

Ingredients:

• 1 cup of chopped tomato
• 3/4 cup of ricotta cheese 
• 5-6 basil leaves
• 1 tsp. of aged balsamic vinegar
• 1/2 tsp. of extra virgin olive oil
• 1/8 tsp. of pink sea salt
• Cracked black pepper
• Extra 1/2 tsp. of aged balsamic vinegar to drizzle on top

Directions:

(Salad Preparation)

• Cut basil leaves into thin slivers.
• Combine chopped tomato; 1tsp aged balsamic vinegar, basil, olive oil with salt and pepper to taste.

(Cheese Preparation)

• Combine ricotta and 1/8 tsp. pink sea salt.
• Blend the mixture for 2-3min (you will want it very smooth).

(Plating)

• Set salad into a bowl or glass.
• Top with the pureed ricotta cheese.

Drizzle with 1/2 tsp. of aged balsamic vinegar on top of cheese and serve.

http://www.ceglutenfreefoodie.com

21Day Fix Container Count

1R 1G 1/2Tsp.

*Lacto-Vegetarian*

(Non-Dairy/Vegan Option)