Description
This kale salad with almond ricotta and homemade croutons is a fresh, satisfying salad that combines tender massaged kale with creamy dairy-free almond ricotta, briny Kalamata olives, pickled red onions, and crunchy homemade gluten-free croutons. It’s a simple meal packed with flavor and healthy fats, and a great way to turn a few everyday ingredients into a nourishing side dish or light meal.
Ingredients
For the Salad:
- 2/3 cup homemade croutons
- 1 bunch curly kale or Lacinato kale, washed and dried
- A few tablespoons of almond ricotta
- A handful of pickled red onions
- A handful of Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
For the croutons, if making from scratch:
- Day-old bread, cut into small cubes
- Extra virgin olive oil
- Dried rosemary
- Garlic powder
Instructions
- If you don’t already have croutons, make them first. Cut the bread into small cubes, toss with extra virgin olive oil, dried rosemary, and garlic powder, and bake at 350°F (175°C) for 15–20 minutes, or until golden and crisp. Watch closely, as they can burn easily.
- Finely chop the kale and place it in a large mixing bowl.
- Add the salt, extra virgin olive oil, and lemon juice, then massage the kale with your hands until it softens.
- Add the almond ricotta, Kalamata olives, and pickled red onions, and gently toss to combine.
- Transfer to a serving plate and top with the croutons just before serving.
Notes
Massage the kale well — about one minute makes a noticeable difference in texture.
Add the croutons just before serving so they stay crisp.
This salad is best enjoyed fresh, although the dressed kale (without croutons) keeps well in the refrigerator until the next day.
If you don’t have pickled onions, substitute thinly sliced shallot or red onion soaked in ice water for 5–10 minutes.