Baby Kale and Blackberry Salad

Baby Kale and Blackberry Salad Healthy Recipe

2 Servings 5 min Cook

Macros/Serving: 592 Calories


4 Cup, chopped Kale
1 Cup Blackberries
1/2 Fruit, without skin and seed Avocados
4 Oz Ricotta Cheese
4 Tbsp Lemon Juice
3 Tbsp Olive Oil
1 Dash Salt
1 Dash Pepper
1 Tsp Olive Oil
1/2 Cup, sliced Almonds
1 Dash Salt
1 Dash Pepper
1/4 Tsp Rosemary
2 Tsp Honey


Salad: On two large dinner plates, divide and arrange the kale, blackberries, avocado, and ricotta.

Set aside.

Dressing: Mix lemon juice, olive oil, and salt and pepper.

Rosemary Honey Roasted Almonds: in a heavy cast iron pan over medium high heat, add the olive oil and the almonds.

Keep the pan moving as the almonds begin to get toasted.

As soon as you smell the nuttiness, add the salt, pepper, and rosemary.

Toss for one more second then add the honey.

Stir until all of the almonds are coated.

Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few minutes.

Add almonds to the salad and drizzle dressing overtop.



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