Kale Salad with Ricotta Salata and Creamy Avocado Dressing
Cassie's Kitchen
Cassie's Kitchen
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Ingredients

  • 1 bunch kale (preferably Tuscan kale), chiffonade, ~6 cups 6 radishes, very thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 4 ounces (~1/2 cup) ricotta salata, crumbled
  • 1 avocado,
  • 1/2 roughly chopped and 1/2 reserved for dressing
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1 1/2 tablespoon dijon mustard
  • juice of one lime
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1/2 cup walnuts, toasted and roughly chopped
  • Recipe
  • 1/2 avocado, , red wine vinegar, olive oil, mustard, lime juice, pepper flakes and salt and pepper. Blend until smooth and creamy, about one minute. Taste and season with additional salt and pepper if needed.
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Instructions

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