Perfect as a light lunch or even a meatless Monday dinner option!
5 stars (6 ratings)
Ingredients
4cupschopped kale
1avocado, diced
½cupcooked quinoa
½cuppomegranate arils
½cupchopped pecans
¼cupcrumbled goat cheese
For the Meyer lemon vinaigrette
¼cupolive oil
¼cupapple cider vinegar
3tablespoonsfreshly squeezed Meyer lemon juice
Zest of 1 Meyer lemon
1tablespoonsugar
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.