Baby kale and blackberry salad with almonds and rosemary
Experience a burst of flavors with our Baby Kale and Blackberry Salad featuring crunchy almonds and aromatic rosemary. This nutritious recipe combines tender kale, sweet blackberries, creamy avocado, and rich ricotta cheese, all enhanced by a zesty lemon juice dressing. Perfect for a refreshing and healthy meal!
- 26 May 2024
- Cook time 5 min
- Prep time 15 min
- 2 Servings
- 14 Ingredients
Indulge your palate with a refreshing and nutritious Baby Kale and Blackberry Salad with Almonds and Rosemary. This delightful mix of leafy greens, juicy berries, creamy avocado, and tangy ricotta cheese creates a vibrant dish that's perfect for a light lunch or a colorful side. Topped with crunchy almonds infused with rosemary and drizzled with honey and lemon juice, this salad offers a harmonious balance of flavors.
Ingredients:
Instructions:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat.
- Add the sliced almonds and toast them for about 5-7 minutes until they turn golden brown.
- Season the toasted almonds with a dash of salt, a dash of black pepper, and 1/4 teaspoon of rosemary. Stir well to combine.
- Remove the skillet from heat and let the almonds cool.
- In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, 2 teaspoons of honey, and a dash each of salt and black pepper. Ensure the mixture is well combined.
- Rinse and drain the baby kale. Pat dry with paper towels or use a salad spinner to remove excess water.
- In a large salad bowl, combine the baby kale, blackberries, and diced avocado.
- Pour the dressing over the baby kale mixture. Toss gently to coat the leaves and other ingredients evenly with the dressing.
- Add dollops of ricotta cheese on top of the salad.
- Sprinkle the toasted almond mixture over the salad for an added crunch.
- Serve immediately and enjoy!
Tips:
- Massage the kale leaves with a little bit of olive oil before assembling the salad. This makes the kale more tender and enhances its flavor.
- Toast the almonds lightly in a pan to bring out their natural oils and enhance their crunch and flavor. Toss them with rosemary, salt, and pepper for added taste.
- Use fresh and ripe blackberries to ensure they are sweet and juicy, which will complement the creamy avocado and tangy ricotta perfectly.
- If you prefer a sweeter dressing, you can increase the amount of honey or lemon juice according to your taste.
With its refreshing taste and nutritious ingredients, the Baby Kale and Blackberry Salad with Almonds and Rosemary is more than just a meal—it's a culinary experience. Whether you’re looking for a quick, healthy lunch or a vibrant side dish, this salad is both easy to prepare and immensely satisfying. Enjoy the symphony of flavors and the boost of nutrients in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 16g | 41% |
| Sugar 13g | 13% |
| Fat | |
| Fat 50g | 57% |
| Saturated 8g | 27% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 400ug | 44% |
| Choline 36mg | 7% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.92mg | 71% |
| Vitamin B3 3.83mg | 24% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 170ug | 41% |
| Vitamin B12 0.16ug | 7% |
| Vitamin C 160mg | 174% |
| Vitamin E 9mg | 58% |
| Vitamin K 550ug | 457% |
| Minerals | |
| Calcium, Ca 590mg | 45% |
| Copper, Cu 0.55mg | 0% |
| Iron, Fe 4.03mg | 37% |
| Magnesium, Mg 150mg | 35% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 1100mg | 32% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 2.73mg | 25% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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