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
• 1/2 cup cooked quinoa
• 1/2 cup pomegranate arils
• 1/2 cup chopped pecans
• 1/4 cup crumbled goat cheese

FOR THE MEYER LEMON VINAIGRETTE

• 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

INSTRUCTIONS:

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.

Source damndelicious.net

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