This salad feels like eating sunshine on a plate – and if it doesn’t brighten your day, I honestly don’t know what will… Bursting with flavor and clean, crisp freshness, it’s a perfect way to pay homage to Citrus Season. Don’t worry about the specifics of the citrus, just use what you have on hand and make the salad your own!
Sweet, tangy and an absolute feast for the eyes... this Citrus Salad is a beautiful and nourishing way to spoil you and yours! Please note that if you are making your own almond ricotta, you will need a high-powered blender.
Add all of your almond ricotta ingredients to your high-powered blender or food processor. Blend until smooth, leaving a little bit of chunky almonds in there for texture. This may take quite a few minutes if you need to stop down and scrape the sides. Feel free to add more water as needed. You want to be able to dollop your cheese on top of your salad, so the consistency needs to be soft but firm enough to scoop.
To prepare your salad, peel and slice all of your produce.
Arrange to your liking over two large plates, topping each with hazelnuts and fresh dill.
Dress your salad by simply drizzling your high-grade olive oil over the top of each salad. Season generoulsy with your large flaky sea salt.
Dollop your almond ricotta evenly in 1 tbs spoonfuls across each salad and serve.
Ingredients
Directions
Add all of your almond ricotta ingredients to your high-powered blender or food processor. Blend until smooth, leaving a little bit of chunky almonds in there for texture. This may take quite a few minutes if you need to stop down and scrape the sides. Feel free to add more water as needed. You want to be able to dollop your cheese on top of your salad, so the consistency needs to be soft but firm enough to scoop.
To prepare your salad, peel and slice all of your produce.
Arrange to your liking over two large plates, topping each with hazelnuts and fresh dill.
Dress your salad by simply drizzling your high-grade olive oil over the top of each salad. Season generoulsy with your large flaky sea salt.
Dollop your almond ricotta evenly in 1 tbs spoonfuls across each salad and serve.