Baby Kale and Blackberry Salad

Ingredients

• Kale

  Raw

  4 cup, chopped or 268g

• Blackberries

  Raw

  1 cup or 144g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• 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. Salad: On two large dinner plates, divide and arrange the kale, blackberries, avocado, and ricotta. Set aside.
2. Dressing: Mix lemon juice, olive oil, and salt and pepper.
3. 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. Enjoy!

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