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Watermelon and Heirloom Tomato Salad with Almond Ricotta

Serves 2 to 3.


    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.


    • Almonds provide heart-healthy unsaturated fats, protein, vitamin E, and omega-3 fatty acids and are known to be helpful in preventing high levels of LDL (“bad”) cholesterol in the blood.
    • Soaking nuts in water before use is thought to deactivate enzyme inhibitors to improve the bioavailability and digestibility of nutrients.

    Watermelon and Heirloom Tomato Salad with Almond Ricotta


    • 1 cup (250 mL) blanched almonds
    • 1/2 cup (125 mL) filtered water
    • 1/2 tsp (2 mL) sea salt, divided
    • Pinch of pepper
    • 1/4 cup (60 mL) extra-virgin olive oil
    • 2 Tbsp (30 mL) thinly sliced fresh basil
    • 2 Tbsp (30 mL) coconut nectar vinegar or balsamic vinegar
    • 1 small garlic clove, minced
    • 1 tsp (5 mL) raw honey
    • 3 cups (750 mL) cubed watermelon flesh
    • 1 each red tomato, yellow tomato, and orange tomato, cut into wedges
    • 2 cups (500 mL) arugula


    Per serving:

    • calories450
    • protein, 35 g fat10g
      • saturated fat4g
      • trans fat0g
    • carbohydrates30g
      • sugars20g
      • fibre67g
    • sodium66mg



    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.



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    Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.