Spinach and Ricotta Salad

Pisa

A creamy and nutritious keto salad made with fresh spinach, ricotta cheese, and a light lemon dressing. Easy to prepare and perfect for a healthy, low-carb meal.

Spinach and Ricotta Salad

A creamy and nutritious keto salad made with fresh spinach, ricotta cheese, and a light lemon dressing. Easy to prepare and perfect for a healthy, low-carb meal.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Salad

Cuisine: Italian

Keyword: No Cook, Spinach Salad, Vegetarian

Servings: 4 servings

Calories: 220kcal

Ingredients

• 4 cups fresh spinach leaves
• 1/2 cup ricotta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup toasted pine nuts optional

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Instructions

• In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
• In a large bowl, toss the spinach with the dressing.
• Dollop spoonfuls of ricotta cheese on top of the salad.
• Sprinkle with toasted pine nuts, if using.
• Serve immediately.

Notes

Chef's Tip: Dollop the ricotta rather than stirring it in - keeping it in distinct spoonfuls gives better texture than blending it into the dressing. Keto Swap: none needed - naturally keto. Whole-milk ricotta gives the creamiest result; part-skim works but loses some richness.

Nutrition

Calories: 220kcal | Protein: 7g | Fat: 19g | Fiber: 2g

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