Green Ribbon Salad
When the days are long and hot, and the veggies are all starting to ripen, there’s no better way to use up nature’s bounty than in massive salads. They consist of relatively little prep time, zero oven time, and, with a little planning, can look like you went all out.
One of my favorite ways to make salads is color themed. Take this green salad for example: Pistachios, Cucumber and Honeydew. All different shades, all different textures, marrying together for a glorious explosion of deliciousness. Adding the vegan ricotta on top keeps this salad light and vegan, but also adds in just a touch of richness and saltiness, how much is up to how heavy handed you go with the ricotta! Also you don’t have to use vegan ricotta. I wanted to make sure that our whole family could eat this, and the Kite Hill brand is AMAZING, but feel free so sub in regular ricotta.
Make sure when you are cutting the melon and cuke that you leave the slices about 1/4″ thick, or they will get limp quickly once the salad is dressed. You want them to hold their own, and yet still be easily cut-able. Speaking of dressing, you also want to wait to dress the salad until just before serving. Arrange the salad and whisk up the dressing and then hold them in the fridge until just before it’s time to eat. Then quickly pour the dressing over and ‘Ta-Da’ perfectly dressed, non wilted salad.
When making the dressing, it’s very possible that your emulsion might not turn out if you add the oil too fast (easy to do!). For this recipe that’s actually not a big deal. If you’re a perfectionist, go ahead and redo it, but otherwise just give it a quick whisk before serving and it will still be delicious, just not quite as thick.
- 3 Tbsp EVOO
- 1 tsp Agave Nectar
- 1 tsp Red Chili Flakes
- 1/4 tsp Garlic Powder
- 2 Tbsp White Wine Vinegar
- 1 tsp Lemon Juice
- 1/4 cup Minced, Salted Pistachios
- 1/4 small Honeydew Melon, rind and seeds removed
- 1/2 English Cucumber
- 4 oz Ricotta, I used a vegan variety
- 1/4 cup Whole, Salted Pistachios
- 1 tsp Lemon Zest
In a 2 cup measuring cup or medium glass bowl whisk the oil, agave and spices. In another, smaller cup combine the lemon juice and vinegar.
While constantly whisking the oil mixture, SLOWLY pour the acid in. Start with just drop at a time and then continue to increase speed until a glossy, slightly thickened emulsion forms. (You'll get a wrist work out!)
Stir in the minced pistachios, cover and set in the fridge until ready to serve.
Using a mandolin, cut the honeydew and cucumber int planks about 1/4 inch thick. Gently slice the ricotta into similarly sized chunks.
Arrange the salad ingredients on a platter, cuke, melon, cheese, sprinkle of pistachios and repeat until all ingredients are used, finishing with the pistachios.
When ready to serve pour the dressing over the salad and sprinkle some lemon zest over the top. Enjoy!