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.