My PCOS Kitchen - Almond Ricotta & Veggie Delight - A delicious Paleo and low carb salad made with homemade almond ricotta! Dairy-free, gluten-free and sugar-free!
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5 from 1 vote

"Ricotta" Veggie Delight

A delicious spring mix salad with homemade almond ricotta cheese topped with a succulent homemade basil vinaigrette.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 208kcal
Author Mira


  • 1 cup spring mix leaves
  • 1 cup baby spinach
  • 2 radish leaves
  • 5 colourful cherry tomatoes
  • 4 asparagus
  • 1/4 cucumber
  • 1/4 yellow bell pepper
  • 2 tbsp almond ricotta cheese


  • 6 leaves basil
  • 1 clove garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp white vinegar
  • 1 tbsp organic lemon juice
  • 1/2 tsp Himalayan salt
  • 1/2 tsp black pepper


  • Add some water to a small pot and bring to a boil.
  • Cut the asparagus stems and discard. Put the asparagus in the boiling pot and boil for 4 minutes. Drain the water.
  • Slice the radish, cucumber, and yellow bell pepper. Cut the asparagus sticks in half.
  • In a large bowl, add the spring mix with the spinach. If your radish came with their leaves, you can also add the radish leaves in there. Add all of the sliced vegetables and the cherry tomatoes. Add the almond ricotta over.

For the basil vinaigrette

  • Mince the fresh basil leaves and garlic. Add them to a small bowl. Mix in the olive oil, vinegar, lemon juice, and salt and pepper. Drizzle over the salad.


Calories: 208kcal | Carbohydrates: 9.26g | Protein: 4.4g | Fat: 18.38g | Saturated Fat: 2.28g | Sodium: 33mg | Fiber: 3.2g | Sugar: 3.58g | NET CARBS: 6.06g