Tomato, Peach, and Ricotta Salad

This salad combines healthy fats, vegetables, fruit and protein, in other words it’s a quite complete dish. We can use it as a side dish, main course or even a snack—it all depends on the portion size we use.

Approximate Nutritional Content: recipe makes 6 servings, nutrition per serving

• Calories: 102 kcal.

• Grams of fat: 4 g equals 1 fat serving

• Grams of protein: 4 g. equals half a protein serving

• Grams of carbohydrates: 15 g. equals 1 carbohydrate serving

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size.

Ingredients:

• 3 tablespoons sliced almonds

• 4 ripe but firm peaches

• 4 tomatoes

• 2 cups basil

• 2 tablespoons olive oil

• salt and pepper to taste

• 1 tablespoon lemon juice

• 6 tablespoons ricotta cheese

Preparation:

• Preheat oven to 350 degrees. Place the almonds on a baking sheet and cook until golden, approximately 6-8 minutes, set aside.

• Bring a medium pot of water to a boil. Using a knife, make an X on the bottom of each tomato and peach. Place the peaches in boiling water and cook until the skin begins to peel (approximately 1 minute). Do the same with the tomatoes and set aside.

• Add the basil to the boiling water and leave for 15 seconds or until the leaves are bright green. Transfer to a blender and blend the leaves. With the blender running, add the oil and 1/4 teaspoon salt and another of pepper.

• Peel and remove the seeds from the peaches, peel the tomatoes. Cut both into slices.

• Place basil sauce on a plate, arrange the peaches and tomatoes on top, drizzle with lemon juice and ricotta cheese. Season with salt and pepper. Garnish with toasted almonds and fresh basil.

Enjoy!