Kale Salad with Meyer Lemon Vinaigrette
Serves:
4
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Cook Time:
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Perfect as a light lunch a yummy side salad or even a meatless Monday dinner option!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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
