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Spring Green Salad with Whipped Honey Ricotta Recipe

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★★★★★

4.9 from 105 reviews

A vibrant and refreshing Spring Green Salad featuring tender baby greens, roasted heirloom tomatoes, asparagus, zucchini ribbons, peas, farro, and radishes, all brought together with a zesty lemon herb dressing and creamy whipped honey ricotta. This light yet satisfying salad is perfect for springtime meals or as a colorful side dish.

Ingredients

Scale

Salad Greens & Vegetables

  • 5 cups baby spring mix (85 grams)
  • 10–12 stalks asparagus, trimmed and sliced thinly or chopped into 2″ pieces (130 grams)
  • 2 small baby zucchini, sliced into ribbons (200 grams)
  • 1 cup baby heirloom tomatoes, halved (175 grams)
  • 2/3 cup peas (100 grams)
  • 1/4 cup radish, sliced thinly (30 grams)

Grains & Pesto

  • 1/4 cup farro (50 grams)
  • 1 tbsp HEB basil pesto, plus more for topping if desired (12.5 grams)

Dressing

  • 2 tbsp lemon juice (1 oz)
  • 1 1/2 tbsp olive oil (0.75 oz)
  • 1 tbsp honey (0.5 oz)
  • 1 tsp Oh My Spice! Lemon Pepper Seasoning

Whipped Honey Ricotta

  • 1/2 cup part skim ricotta (124 grams)
  • 1/2 tbsp lemon zest
  • 1/2 tbsp honey (0.25 oz)
  • 2 cloves garlic (8 grams)
  • 1/2 tsp olive oil

Instructions

  1. Roast the Tomatoes: Preheat the oven to 400°F (204°C) and line a small baking sheet with foil. Toss the halved heirloom tomatoes with the garlic cloves and 1/2 tsp olive oil, spreading them in a single layer on the prepared baking sheet. Roast for 15-20 minutes until softened and slightly caramelized. Remove and let cool.
  2. Prepare the Dressing: Whisk together lemon juice, olive oil, honey, and lemon pepper seasoning in a bowl until well combined. Set aside to allow flavors to meld.
  3. Make Whipped Honey Ricotta: In a bowl, add the ricotta, lemon zest, honey, and roasted garlic. Using a hand mixer, whip the mixture until smooth and slightly airy. Chill in the refrigerator until ready to use.
  4. Toast and Cook Farro: Heat a small skillet over medium-high heat. Add the dry farro and toast it for 3-4 minutes, stirring frequently, until it becomes slightly browned and releases a nutty aroma. Transfer the farro to a pot of boiling water and cook for 15 minutes until tender. Drain and toss with 1 tablespoon basil pesto. Set aside.
  5. Cook Asparagus and Zucchini: Place asparagus pieces and zucchini ribbons into a microwave-safe dish. Cover with a very damp paper towel and microwave for 2 minutes until the asparagus is bright green and tender. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, drain and dry with paper towels.
  6. Assemble the Salad: On a serving dish, smear a generous layer of the whipped ricotta on one side. Arrange the baby spring mix on the other side of the dish to create a base for the salad.
  7. Toss Vegetables and Dress: In a large bowl, combine the microwaved asparagus, zucchini ribbons, peas, and roasted tomatoes with the prepared lemon dressing. Toss gently to coat all ingredients evenly.
  8. Finish and Serve: Layer the tossed vegetables over the bed of greens on the serving dish. Sprinkle the pesto-coated farro and sliced radishes on top. Add extra basil pesto if desired. Serve immediately and enjoy this fresh springtime salad.

Notes

  • Toasting the farro before boiling enhances its nutty flavor and adds depth to the salad.
  • If you prefer, farro can be toasted in an oven at 350°F for 5-7 minutes instead of stovetop.
  • The ice bath stops the cooking of asparagus and zucchini, preserving their bright color and crisp texture.
  • The whipped honey ricotta adds a creamy contrast to the fresh vegetables and can be prepared a few hours ahead.
  • Feel free to substitute baby greens with arugula or spinach for variation.
  • Check seasoning of the dressing and adjust honey or lemon juice to your taste.
  • This salad can be served as a light lunch or a side dish to grilled proteins.

Keywords: spring green salad, whipped ricotta, roasted tomatoes, farro salad, asparagus salad, zucchini ribbons, lemon dressing, healthy salad, vegetarian

Find it online: https://kitchenbyclara.com/spring-green-salad-with-whipped-honey-ricotta-recipe/