Baby Kale and Blackberry Salad

Ingredients

• Kale

  Raw

  4 cup, chopped or 268g

• Blackberries

  Raw

  1 cup or 144g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Ricotta cheese

  Part skim milk

  4 oz or 113g

• Lemon juice

  Raw

  4 tbsp or 60g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Rosemary

  Fresh

  ¼ tsp or 0.2g

• Honey

  2 tsp or 14g

Directions

1. On two large dinner plates, divide and arrange the kale, blackberries, avocado, and ricotta. Set aside.
2. In a bowl, mix lemon juice, olive oil, salt, and pepper to make the dressing.
3. In a heavy cast iron pan over medium-high heat, add olive oil and almonds. Toast the almonds, stirring frequently, until fragrant. Add salt, pepper, rosemary, and honey, stirring to coat. Remove from heat and let cool slightly.
4. Add the roasted almonds to the salad and drizzle with dressing. Serve immediately.