This vibrant salad combines the crispness of green beans with creamy ricotta, perfect for a light yet satisfying meal tonight!

1

Begin by washing the green beans under cool water. Trim the ends, and then bring a large pot of salted water to a boil.

2

Once boiling, add the green beans and cook for about 5 minutes until they are tender yet still crisp. You want them to retain a vibrant green color.

3

While the beans are cooking, prepare a bowl of ice water. After the beans are done, quickly transfer them to the ice bath to stop the cooking process, allowing them to cool for about 2 minutes.

4

Drain the green beans and pat them dry with a kitchen towel. Set aside in a large mixing bowl.

5

In a separate bowl, combine the ricotta cheese with 1 tablespoon of olive oil, the juice of half a lemon, salt, and pepper. Mix gently until creamy and smooth.

6

Take the cooled green beans and fold them into the ricotta mixture until evenly coated.

7

Drizzle the remaining olive oil over the salad. Add the lemon zest from the other half of the lemon for extra brightness.

8

Finely slice the basil leaves and sprinkle them over the top of the salad as a garnish.

9

Serve immediately on a plate or chill in the refrigerator for 10 minutes before serving for a refreshing taste.

4

• Add cherry tomatoes for a pop of color and sweetness.
• Mix in some grated Parmesan cheese for a salty, nutty flavor.
• Incorporate a handful of arugula or spinach for added greens and a peppery kick.

• For added texture, you can toast some pine nuts and sprinkle them on top before serving.
• Using fresh herbs like basil or mint will elevate the dish with a burst of flavor.
• Make sure to taste the salad before serving to adjust the seasoning if necessary.

• fat: 14 grams
• fiber: 5 grams
• protein: 12 grams
• calories: 220
• carbohydrates: 18 grams

This salad is a great source of protein and fiber, promoting satiety and digestive health, while the fresh greens and olive oil contribute heart-healthy fats.

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