Kale Salad with Meyer Lemon Vinaigrette
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4 servings
-
Course
Main Course, Salad
-
Cuisine
American, Vegetarian
Kale Salad with Meyer Lemon Vinaigrette
Description
Kale leaves form the base of this salad, providing a sturdy and slightly bitter green that holds up well to mixing with the other ingredients. The diced avocado adds creaminess, while cooked quinoa introduces a mild, nutty element and body. Pomegranate arils contribute bursts of sweetness and juiciness, and chopped pecans bring crunch and earthiness. Crumbled goat cheese adds a tangy, creamy component that balances the flavors.
The Meyer lemon vinaigrette is a bright dressing combining olive oil, apple cider vinegar, freshly squeezed Meyer lemon juice and zest, and a touch of sugar to counterbalance the acidity. Tossed together just before serving, this salad offers a refreshing, layered flavor profile with varied textures that work well as a side dish or light meal.
Ingredients
- 4 cups kale chopped
- 1 avocado diced
- ½ cup quinoa cooked
- ½ cup pomegranate arils
- ½ cup pecans chopped
- ¼ cup goat cheese crumbled
For the Meyer lemon vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons lemon juice freshly squeezed Meyer lemon
- lemon 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.
User Reviews
Overall Rating
5
You'll Also Love
