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Kale Salad with Meyer Lemon Vinaigrette

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

Ingredients
  • 4 cups chopped kale
  • 1 avocado, diced
  • ½ cup cooked quinoa
  • ½ cup pomegranate arils
  • ½ cup chopped pecans
  • ¼ cup crumbled goat cheese
  • For the Meyer lemon vinaigrette
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • Zest of 1 Meyer lemon
  • 1 tablespoon sugar
Directions
  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. 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.
  3. Serve immediately.

We really want to enable home cooks, all things being equal, to plan delightful and exceptional dinners in their own kitchen.

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