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.
Did you make this recipe?
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I know you posted this recipe a while ago but I just wanted to tell you that my fiance and I tried it tonight and it was FANTASTIC! With prewashed kale, precut pomegranate, and microwave quinoa from Trader Joe’s, it was super quick too and will definitely be in the rotation while these fruits and veggies are in season. Thank you!
I’m so glad you like this! I also use the prewashed kale from TJ’s – it’s the best!
We made this is the summer (using raspberries or blueberries in lieu of the pomegranates) and it was an instant success! it has since become a family staple, and has been brought to many a potluck. Thank you!
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This looks so good! Always on the look out for a good kale salad recipe (especially now that I need to start preparing for post-holiday food detox!). Thanks for the inspiration! Pinned 🙂
Hi there! I made this salad last night! I didn’t have a meyer lemon so I combined some fresh OJ and fresh lemon juice. The salad tasted great the night I made it but even BETTER today. I feel like the kale is sturdy enough to not break down in the face of this dressing and when the flavors have some time to really mix, the bold citrus really comes out and the whole thing tastes better. I also added some croutons for a sharper crunch! Delish 🙂
Thank you so much for the meyer lemon substitution tip! The splash of OJ absolutely perfected this for me!
thank you for sharing!! Keep up the great work.
I love this salad, These foods are good for health. I was thought it is not easy to make this recipe, but now, thank to your post, I think I can do it more easily.
Thank for sharing Monica
looks AMAZING
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