Kale Salad with Meyer Lemon Vinaigrette
Perfect as a light lunch or even a meatless Monday dinner option!
|4 cups||chopped kale|
|1||avocado , diced|
|1/2 cup||cooked quinoa|
|1/2 cup||pomegranate arils|
|1/2 cup||chopped pecans|
|1/4 cup||crumbled goat cheese|
|1/4 cup||olive oil|
|1/4 cup||apple cider vinegar|
|3 tablespoons||freshly squeezed meyer lemon juice|
|zest of 1 meyer lemon|
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate arils, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.