Looking for a healthier choice for lunch. We bring you a Kale salad, with avocado, quinoa, pomegranate seeds, pecans, and crumbly goat cheese tossed in a Meyer lemon vinaigrette.
Ingredients
- 4 cups chopped kale
- 1 whole avocado diced
- .5 cup quinoa cooked
- .5 cup pomegranate arils
- .5 cup pecans chopped
- .25 cup goat cheese crumbled
- .25 cup olive oil
- .25 cup apple cider vinegar
- 3 tbsp meyer lemon juice freshly squeezed
- 1 meyer lemon zest
- 1 tbsp sugar
Servings: People
Units:
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.
Recipe Notes
Nutrition Facts
Kale Salad with Meyer Lemon Vinaigrette
Amount Per Serving
Calories 544
Calories from Fat 369
% Daily Value*
Total Fat 41g
63%
Saturated Fat 7g
35%
Polyunsaturated Fat 8g
Monounsaturated Fat 24g
Cholesterol 11mg
4%
Sodium 206mg
9%
Potassium 280mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 10g
40%
Sugars 9g
Protein 14g
28%
Vitamin A
4%
Vitamin C
7%
Calcium
9%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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