Kale Salad with Meyer Lemon Vinaigrette

Serves: 4

Perfect as a light lunch or even a meatless Monday dinner option!

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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
1 tablespoon sugar


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.

Serve immediately.

Source: damndelicious.net

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