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–+ servings
Spinach and Ricotta Salad

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
Total Time: 10 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

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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