Kale Salad with Meyer Lemon Vinaigrette
Perfect as a light lunch or even a meatless Monday dinner option!
Four years ago, I met Jason. He was weird as ever, telling me he couldn’t pronounce my name, even though he was 100% Korean. I was in utter shock but by the end of the night, I gave him my phone number, which was the best decision I’ve ever made.
These four years have gone by so fast, and together, we’ve grown so much. He was with me when I graduated college and grad school, and now he’s completely supportive in this career change with the blog. I’ve seen him leave his 9-5 job that he began post-college, not knowing what he wanted to do, and now he has one year left in his architecture graduate program.
Although the long-distance relationship that we have puts a bit of a strain on our relationship, I could not be happier. Jason has become my best friend, my better half and my superhero.
To celebrate, we made a trip to our favorite restaurant: Lawry’s Prime Rib. It’s actually become a bit of a ritual to celebrate our anniversary here year after year. It’s the one time I can really indulge in meat!
So at Lawry’s, we first start off with their complimentary, piping hot sourdough bread. Now I don’t know about you guys but I am a bit of a carbaholic. And this bread here – yeah, I could totally skip over the prime rib and eat this entire plate for dinner. No joke.
Next up they have this spinning salad to get your appetite going before the main course. It may not look like much but you’ll be sure to finish this salad in the blink of an eye.
Then we have the prime rib where the chef comes by with his cart and slices up the meat right in front of you before ladling off their homemade au jus. With a side of their mashed potatoes, creamed corn and yorkshire pudding, this dish will rock your socks off. I usually get the California cut but if I could handle it, I would totally get the beef bowl!
But with all that meat, there has to be a bit of a balance so today, I bring you a kale salad, chockfull 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.
Kale Salad with Meyer Lemon Vinaigrette
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
Instructions
- 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.
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Do you add the quinoa while it is still warm or cool first?
I have everything but the meyer lemon, Can I use a regular lemon?
Ooops, forgot to give it the 5 stars! Definitely a 5 star recipe!
Wow, that dressing is amazing! The recipe looked so basic that I did not think it would be so tasty and it was delicious! I used the juice of the entire Meyer Lemon and swapped maple syrup in place of the sugar. The salad was amazing. Thanks so much for the great recipe!
Out of the park! I’ve made this salad for years for all different groups – friends, work, church, family – and it’s always a hit! I do marinate the kale I. The vinaigrette for at least an hour before adding the rest.
Absolutely fantastic! I sub the goat cheese for feta, and chop up the candied pecans from Trader Joe’s. I make it every time we host, so delicious.
Easiest best salad ever – massage kale with lemon and salt to make it softer before adding everything else. Dressing is perfect. Will make again and may add some chickpeas for protein! 10/10
Hi, I was wondering if I can substitute the sugar for honey or agave or does it taste better with the white sugar?
GREAT Kale salad! Hubby LOVED IT! He doesn’t like avocados and I’ve become allergic to them, sadly – so I omitted them! The entire time I ate this yummy salad I kept thinking how much better it would be with avocado!! It was great – hubby went for seconds! Definitely at the top if my salad list!
What are the calories for this salad???
Hi Monica! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
This salad is so yummy! I’ve had it for three days straight and I really like it. I added chicken to mine to make it a little more filling and also followed the suggestion of using orange juice.
Made this for the hubby and 16 year old 6′ 4″ 220 son last night. HUGE HIT. Added in de-stemmed spinach with the kale. (yes I take the time to de-stem each spinach leaf). Thank you for such wonderful food. I think I am probably 12 for 15 of your recipes. 🙂
Wow, that is such a compliment Ruthie! Way to go 🙂
How long can you store the dressing in the fridge for?
It should keep for a few days but methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
I am dairy free, do you think it would still taste good without the cheese? Should I substitute something else?
You can omit as needed. 🙂
Pomegranate Arils? did the cat step on the computer?
Nope! 🙂
http://rubyfresh.com/what-is-an-aril/
How can you avoid adding all of that sugar??
You can omit.
This was so good! I love meyer lemon and all the the other flavours in this salad. Although I love avocado, it almost wasn’t necessary. The only thing I did differently was to toast the pecans. Thanks so much!
This salad is absolutely divine! I love it and will definitely make it again.
Quinoa and kale two super food in a salad along with Avacodos can’t wait to try this salad. Thanks for sharing Al.
I cooked the quinoa ahead this morning to make this salad tonight – do you serve it with the quinoa heated or cold?
Room temperature will be great actually.