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Dairy
Easy
5 Servings
Allergens 
6 Hours, 15 Minutes
Diets
No Diets specified
Submitted by Hidemi Walsh
Froze ricotta cheese with pistachio and pomegranate seeds seasoned with honey, kosher salt and coarse black pepper then made salad with avocado and grapefruit. Seasoned with honey basil lemon dressing. Very refreshing salad.
3/4 cup ricotta cheese (whole milk), drained
2 tablespoons shelled pistachios
2 tablespoons pomegranate seeds
1 tablespoon honey
1/8 teaspoon kosher salt
1/8 teaspoon coarse black pepper
1 medium avocado
1 grapefruit
2 teaspoons lemon juice
1/2 teaspoon honey
1/4 teaspoon dried basil
1.5 tablespoons olive oil
Chop pistachio coarsely.
Make dressing. In a bowl, mix together ricotta cheese and honey. Add pistachios, pomegranate seeds, kosher salt and black pepper to the bowl and mix to combine.
On a large plastic wrap, spread the mixture and shape into a log, 6-7-inch length and wrap it up. Freeze until the mixture is frozen.
When the ricotta mixture has been frozen, make salad. Halve avocado, remove the pit, scoop avocado flesh out and dice small. Peel grapefruit including white pith then cut the grapefruit into small pieces.
In a bowl, mix together lemon juice, honey, basil and olive oil.
To serve, remove the frozen ricotta from the freezer. Remove plastic wrap, discard the wrap and cut the frozen ricotta into small pieces. Put ricotta cheese, avocado and grapefruits into the dressing bowl and mix to combine.
Put the salad into 5-6 individual serving cups or bowls, or one large serving bowl.
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