Whipped ricotta and avocado salad

Whipped ricotta and avocado salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious Health conscious Meat-free
  • 15 minutes
  • 15 minutes


  • 1 x 400 g can lentils
  • 2 T olive oil
  • 300 g Brussels sprouts, halved
  • sea salt and freshly ground black pepper, to taste
  • 1 t dried mixed herbs
  • 2 t balsamic vinegar
  • 150 g ricotta
  • 2 avocados, peeled and stoned
  • baby butter lettuce, for serving

Cooking Instructions

Drain the lentils and rinse. Heat 1 T olive oil in a pan over a medium heat. Add the Brussels sprouts in a single layer and sear until browned. Remove from the pan and season, then mix with the herbs and vinegar.

Place the ricotta and avocado in a food processor and process until smooth. Pour in the remaining olive oil and mix until creamy.

Spread the whipped avocado onto a large platter, then top with the lettuce and lentils.

Browse more avocado recipes here.

Hope Malau Recipe by: Hope Malau
View all recipes

Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

Social Media

Related Recipes