Description
This almond ricotta and kale salad is an easy healthy fix for any day.
Ingredients
- 2/3 cup croutons (you need olive oil, dry rosemary and garlic powder)
- 1 bunch curly kale, washed and dry
- few tbsp of almond ricotta
- a handful of pickled red onion
- a handful of kalamata olives
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
Instructions
- Make the croutons if you don’t have them already (the cooking time above is for making them). Cut your bread into small cubes, add to a sheet pan, drizzle with extra virgin olive oil, dry rosemary and garlic powder. Bake at 350F for 15-20 minutes or until they get crispy. Keep an eye on them as they can easily get burnt.
- Chop the kale finely and add to a mixing bowl.
- Add salt, extra virgin olive oil and lemon juice and massage the kale with your hands.
- Add ricotta, olives and the pickled onion (or fresh one if you use) and mix.
- Transfer to a serving plate and top with croutons.
Notes
You can replace almond ricotta with normal ricotta if imported from Italy. Or you can make it vegan if your bread/croutons are not made with eggs.