Watermelon, Tomato, Vegan Ricotta Salad (Gluten-Free)
Recipe type: Salad, Side
Cuisine: Gluten-Free, Vegan
Prep time: 
Total time: 
Serves: 4
  • 1½ cups (8 oz package or 227 g) blanched slivered almonds (or just blanched almonds!)
  • 1 very small garlic clove OR a pinch of garlic powder
  • 1 tbsp chickpea/yellow miso OR 1 tbsp nutritional yeast*
  • 2 tbsp lemon juice
  • ½ tsp sea salt
  • ½ cup filtered water + more if needed
  • fresh herbs (optional)
  • 4 cups medium cubed watermelon (about ½ watermelon)
  • 4 cups medium diced heirloom or cherry tomatoes
  • 1½ tbsp olive oil
  • 1½ tbsp rice vinegar**
  • ½ tsp honey or maple syrup
  • ¼ tsp sea salt
  • pinch black pepper
  • ¼ cup pine nuts
  • fresh basil or mint (optional)
  1. add all the ingredients to a food processor or high-speed blender + process until nearly smooth, scraping down the sides as needed. I like my ricotta with some texture so I leave tiny bits of almonds. if you find that it's too dry slowly add more water as needed
  2. taste + adjust flavor as needed! if using fresh herbs I like to fold in chopped basil or oregano using a spatula
Salad + Assembly
  1. heat a skillet on medium heat + toast the pine nuts until warm + golden brown, about 5 minutes. watch closely to make sure they don't burn
  2. combine the oil, vinegar, honey or maple syrup, sea salt, + black pepper in a small bowl
  3. place the watermelon + tomatoes on a plate or bowl, drizzle the dressing on top, add the almond ricotta in clumps evenly over the plate, sprinkle the toasted pine nuts + finally, if using, finish with fresh basil or mint then serve!
*I love the umami flavor miso gives vegan cheese + nutritional yeast has a very cheesy flavor as well but, I've actually tried it without either + it still turned out pretty damn delicious!
**lime is great here as well. this salad just needs a nice acid pop that isn't too sour!
Recipe by Sprouting Free at https://sproutingfree.com/watermelon-tomato-vegan-ricotta-salad-gluten-free/