We bring you a kale salad, full of avocado, quinoa, pomegranate seeds, pecans, and crumbly goat cheese tossed in a Meyer lemon vinaigrette. It’s perfect as a light lunch or even a meatless Monday dinner option.
Ingredients
- 4 cups chopped kale
- 1 avocado, diced
- 1/2 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans
- 1/4 cup crumbled goat cheese
For the Meyer lemon vinaigrette
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Zest of 1 Meyer lemon
- 3 tablespoons freshly squeezed Meyer lemon juice
- 1 tablespoon agave
Instructions
- To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave in a small bowl; set aside.
- To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate seeds, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine.
- Serve immediately.