Kale Salad with Meyer Lemon Vinaigrette Recipe - Just Organics
Perfect as a light lunch or even a meatless dinner option!
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Cooking tools:
- Microplane
- Whisk
- Mixing bowl
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
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