Kale Salad with Meyer Lemon Vinaigrette

By KSmitherman

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
• Zest of 1 Meyer lemon
• 3 tablespoons freshly squeezed Meyer lemon juice
• 1 tablespoon agave

Preparation

Step 1

To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave 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.