The Bioluminescent Salad

A refreshing Mediterranean salad made with creamy ricotta cheese, tender boiled potatoes, and a mix of fresh vegetables including red onion, basil, and cherry tomatoes, all dressed with a zesty lemon vinaigrette.

Ingredients:

• 250g ricotta cheese
• 2 potatoes
• 1 lemon
• 1 red onion
• Handful of fresh basil leaves
• Handful of cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste </ul> <h2>Instructions:</h2> <ol>
• Peel and dice the potatoes, then boil until tender. Drain and set aside to cool.
• Finely chop the red onion, basil leaves, and cherry tomatoes. Zest and juice the lemon.
• In a large bowl, mix the ricotta cheese with lemon zest, lemon juice, olive oil, salt, and pepper.
• Add the cooled potatoes, chopped red onion, basil, and cherry tomatoes to the bowl. Gently toss to combine.
• Adjust seasoning if needed and serve chilled. </ol> <h2>Summary:</h2> <ul class="summary-list">
• Cuisine: Mediterranean
• Total Calories: 540
• Carbohydrates: 35g
• Fat: 27g
• Proteins: 22g </ul>

Instructions:

1. Peel and dice the potatoes, then boil until tender. Drain and set aside to cool.
2. Finely chop the red onion, basil leaves, and cherry tomatoes. Zest and juice the lemon.
3. In a large bowl, mix the ricotta cheese with lemon zest, lemon juice, olive oil, salt, and pepper.
4. Add the cooled potatoes, chopped red onion, basil, and cherry tomatoes to the bowl. Gently toss to combine.
5. Adjust seasoning if needed and serve chilled.

Summary:

• Calories: 540kcal
• Fat: 27g
• Protein: 22g
• Carbs: 35g
• Potassium: 0mg
• Magnesium: 0mg