Creamy Ricotta & Pea Toasts
with Arugula-Edamame Salad
Creamy Ricotta & Pea Toasts
Creamy ricotta on crisp toast pairs with sweet peas and a peppery arugula-edamame salad for a fresh, satisfying lunch or light dinner.
Ingredients
For 2 servings
- 4 ounce Arugula
- 1 unit Avocado
- 1 unit Baguette
- 1 bunch ounce Basil
- 3 ounce Edamame
- 1 unit Lemon
- 4 ounce Peas
- 8 ounce Ricotta Cheese
- 1 unit Shallot
Additional Ingredients
- unit Black Pepper
- 3 tablespoon Olive Oil
- unit Salt
Mediterranean
PDF
DifficultyEasy
Total Time30m
Calories631
Protein19g
Carbs58g
Fat39g
Tags:
VeggieFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, swap the ricotta for a plain plant-based soft cheese or whipped tofu spread with a similar creamy texture. To avoid soy, replace the edamame with extra peas or another green vegetable; for gluten-free, use gluten-free bread instead of the baguette.
What to serve with it
Serve with a simple tomato soup or roasted vegetable side to make the meal feel fuller without overwhelming the fresh, creamy flavors. A crisp white wine or sparkling water with lemon also fits the light, savory profile.
