Both refreshing and light, this mouth-watering recipe makes a great summer salad. It is essentially vegan minus the honey and is also very filling because of the nuts. Tasty with the almond cheese, this recipe also works very well with a nice goat feta.
Best tomato choice
A colourful mixture is best for this refreshing salad because yellow and orange tomatoes are lower in acid than red tomatoes. An heirloom variety called Oaxacan Jewel is a great choice since it combines all of those colours.
Notes
Per serving:
For almond ricotta, place almonds into small bowl and add enough water to cover them. Let soak for 2 to 3 hours or overnight. Strain water from nuts and place them into food processor with 1/4 tsp (1 mL) salt and pinch of pepper; blend until contents resemble ricotta cheese.
For dressing, whisk together oil, basil, vinegar, garlic, honey, remaining salt, and pepper until combined.
Place watermelon, tomatoes, arugula, and dressing in medium-sized bowl and toss well.
Garnish with almond ricotta by placing small dollops on salad.