Kale Salad with Meyer Lemon Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 4 cups Kale
  • 3 tbsp Meyer lemon, freshly squeezed juice
  • 1 Meyer lemon, Zest of
  • 1/2 cup Pomegranate arils

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/4 cup Goat cheese

Found on damndelicious.net

Description

Ingredients

• 4 cups chopped kale
• 1 avocado, diced
• 1/2 cup cooked quinoa
• 1/2 cup pomegranate arils
• 1/2 cup chopped pecans
• 1/4 cup crumbled goat cheese
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 3 tablespoons freshly squeezed Meyer lemon juice
• Zest of 1 Meyer lemon
• 1 tablespoon sugar

Directions

• 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.