Stonecrop and Strawberry Salad recipe - ingredients, nutrition and when to eat it
A spring salad of stonecrop, strawberries, and ricotta cheese lightly tossed in a tangy dressing.
A spring salad of stonecrop, strawberries, and ricotta cheese lightly tossed in a tangy dressing. Its crisp, fresh flavor pairs well with the cheese’s mild, creamy richness, making it a good lunch side or light dinner.
Salads & light · 10 minutes to cook
Tips: Shake off excess water from the stonecrop after washing so it doesn’t dilute the dressing.
Tips: Add the ricotta just before serving to preserve its shape and creamy texture.
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Ingredients (1 serving)
- Stonecrop — 50 g
- Strawberries — 4 pc
- Ricotta cheese — 2 Tbsp
- Lemon juice — 1 Tbsp
- Olive oil — 1 Tbsp
- Honey — 1 tsp
- Salt — 0.3 g
- Ground black pepper — 0.1 g