Description
A vibrant and healthy savory salad featuring creamy cannellini beans smashed baby cucumbers fresh botanical herbs and a velvet-like ricotta base.
Ingredients
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400 g cannellini beans.
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5 baby cucumbers.
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1 red onion.
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6 tbsp ricotta.
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1 lemon (zest and juice).
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2 tbsp apple cider vinegar.
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1/4 cup fresh basil.
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1/4 cup fresh mint.
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1/4 cup fresh chives.
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1 tbsp olive oil.
Instructions
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Smash baby cucumbers with a knife then slice into professional-grade pieces.
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Whisk lemon juice apple cider vinegar and olive oil until a velvet emulsion forms.
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Combine beans cucumbers and red onion in a bowl with dried thyme and oregano.
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Fold in fresh botanical basil mint and chives then let rest for 5 minutes.
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Spread premium ricotta onto a plate and spoon the bean mixture over the top.
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Serve immediately with toasted pita bread for a professional-grade social appetizer finish.
Notes
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Smashing the cucumbers is the secret to a professional-grade flavor absorption for this White Bean & Cucumber Salad with Ricotta.
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Creamy cannellini beans provide a sophisticated and protein-rich foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 10 mins.
- Cook Time: 5 mins.
- Category: Salads.
- Method: Mixing/Smashing.
- Cuisine: Mixing/Smashing.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 245 kcal.
- Sugar: ~ 4 g.
- Sodium: ~ 380 mg.
- Fat: ~ 12 g.
- Saturated Fat: ~ 4 g.
- Unsaturated Fat: ~ 8 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 24 g.
- Fiber: ~ 8 g.
- Protein: ~ 12 g.
- Cholesterol: ~ 15 mg.
Keywords: White Bean & Cucumber Salad with Ricotta, Cannellini Bean Recipes, Healthy Salad Ideas, Smashed Cucumber Salads, Mediterranean Snacks, New York Recipe.