Salad with watermelon and ricotta cheese

1 serving

20 minutes

Watermelon and ricotta cheese salad is a refined combination of freshness and creaminess from sunny Italy. It harmoniously intertwines the sweet juiciness of watermelon, the delicate creamy texture of ricotta, and the tangy notes of citrus. A light beet-balsamic dressing adds depth to the flavor, while poppy seeds provide a refined crunch. This is the perfect summer salad that refreshes and fills with lightness, highlighting the natural beauty of fresh ingredients. It can be served as a standalone dish or as an elegant addition to the main menu. Exquisite and unconventional, it is ideal for festive dinners or romantic evenings, offering a sense of flavor harmony.

Energy value per serving

• Calories: 191.3
• Proteins: 6g
• Fats: 5.3g
• Carbohydrates: 30g

Ingredients

• Watermelon: 120 g
• Ricotta cheese: 40 g
• Beetroot juice: 50 ml
• Sugar: 15 g
• Balsamic cream: 10 g
• Spinach: 10 g
• Orange zest: to taste
• Poppy: to taste
• Lime zest: to taste

Cooking steps

1. Prepare the sauce. For this, evaporate beet juice by 4 times, then add sugar and mix. Remove the sauce from the heat, let it cool, then add balsamic cream.

   Required ingredients:

   • Beetroot juice: 50 ml
   • Sugar: 15 g
   • Balsamic cream: 10 g

2. Cut the watermelon and ricotta into cubes, mix with spinach, and place in a plate.

   Required ingredients:

   • Watermelon: 120 g
   • Ricotta cheese: 40 g
   • Spinach: 10 g

3. Pour with sauce, sprinkle with poppy seeds and citrus zest.

   Required ingredients:

   • Poppy:  to taste
   • Orange zest:  to taste
   • Lime zest:  to taste