Practically Professional Vegan Kale Salad With Almond Ricotta Salata



Serves 6 as a side


1 pound kale, preferably lacinato kale, but the curly is excellent, too, chopped, and often comes pre-washed and packaged in a ready-to-serve bag

1/2 cup slivered almonds, toasted

3 scallions, thinly sliced

1/3 cup dried cranberries, cherries, or blueberries

2 ounces almond ricotta salada or vegan mozzarella shreds

Optional: fresh or dried mango slices


3 tablespoons olive oil

1 1/2 tablespoons white wine vinegar

2 teaspoons smooth Dijon mustard

1 teaspoon coarse Dijon mustard

1 teaspoon agave

salt and freshly ground pepper to taste


Toss everything in a bowl except the dressing. To make the dressing, add the oil, vinegar, mustards, agave, and salt and pepper into a small container with a lid. Shake vigorously and then pour onto the salad and mix.