Salad with tomatoes, avocado and ricotta Unagrande
4 servings
25 minutes
This exquisite salad with tomatoes, avocado, and ricotta Unagrande is a true embodiment of European gastronomic elegance. Its delicate textures and fresh ingredients create a harmony of flavors: sweet tomatoes, creamy avocado, airy ricotta, and spicy cilantro. The light acidity of rice vinegar and the richness of olive oil enhance the dish's natural freshness. This salad is perfect for summer lunches, light dinners, or as a refined appetizer before main courses. It not only delights the palate but also provides true aesthetic pleasure with its vibrant combination of colors and textures. Prepare it for yourself or guests, and it will surely be a centerpiece on your table.
1
Score the skin of the tomatoes in a cross pattern and dip them in boiling water for 30 seconds. Then transfer to ice water to cool. Peel off the skin, cut the tomatoes into four pieces, and remove the core with seeds.
- Tomatoes: 500 g
2
Slice the avocado into thin pieces. Wash the lettuce leaves, dry them, and tear them into large pieces by hand. Break the Unagrande ricotta into small pieces with a fork.
- Avocado: 2 pieces
- Mixed salad leaves: 75 g
- Ricotta cheese: 250 g
3
Mix avocado with tomatoes, chopped cilantro, and lettuce leaves. Top with pieces of ricotta, drizzle with olive oil and rice vinegar. Season with salt and pepper, gently mix and serve.
- Avocado: 2 pieces
- Tomatoes: 500 g
- Cilantro: 5 stem
- Mixed salad leaves: 75 g
- Ricotta cheese: 250 g
- Olive oil: 4 tablespoons
- Rice vinegar: 4 tablespoons
- Tomatoes: 500 g
