Green Goddess Spring Salad with Almond Ricotta
A filling salad, packed with protein-rich edamame and a genius almond 'ricotta' that's perfect for those cooler spring days when you're craving fresh foods but still want something a bit heartier.
Ingredients
- 1 pound baby potatoes scrubbed and quartered
- olive oil, salt and pepper for roasting
- 2 cups peas fresh or thawed from frozen
- 2 cups shelled frozen edamame thawed
- 1/4 cup pine nuts
- ½ recipe vegan ricotta or your favourite store-bought semi-firm vegan cheese
Dressing
- 1/3 cup raw tahini
- 2/3 cup water
- 3 tablespoons freshly squeezed lemon juice
- 4 cloves roasted garlic
- 1 cup packed basil
- 1/4 teaspoon salt
- pinch of chili flakes
Instructions
- Preheat oven to 400 degrees. Toss potatoes with a bit of olive oil, salt and pepper on a rimmed cookie sheet and roast until golden brown and crispy, about 30-40 minutes, depending on the size of the pieces. If you do not already have roasted garlic on hand, you can add four cloves of garlic, skin on, to the cookie sheet but watch them as they will likely roast in half the time of the potatoes.
- Meanwhile, let the peas and edamame thaw in a colander if they are still frozen. Running hot water over them for a minute will speed up the process.
- Prepare the dressing: add the tahini, water, lemon juice,
garlic, basil, salt and chili flakes to a food processor or high speed blender and blend until smooth. Adjust salt and lemon juice to taste. - You can serve this salad at room temperature or warm. If serving warm, give the peas and edamame an extra rinse with some hot water from the tap.
- In a large salad bowl, place the potatoes, peas, edamame and pine nuts. Add a desired amount of dressing and toss thoroughly. Add pinches of almond ricotta to finish.