½ lb. fresh young arugula
2 large ripe tomatoes
½ cup fresh, whole milk ricotta
1 ripe avocado
2 Tablespoons of good green olive oil or fresh basil pesto
- Mound the arugula on a serving dish.
- Slice the tomatoes and arrange on top of the arugula.
- Slice the avocado and intersperse it with the tomato slices.
- Spoon a generous tablespoon or more of the ricotta between the tomato and avocado slices.
- Drizzle either the olive oil or the pesto across the top of the salad and serve.