Lean Green Power Salad

Why not whip up a kale salad packed with fresh avocado, quinoa, pomegranate seeds, pecans and crumbly goat cheese along with a wonderfully tart Meyer lemon vinaigrette? It’s the perfect dish for a light but substantial lunch or dinner. You can even add your favorite kind of protein like grilled chicken breast! 

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Serves: 4

Ingredients:

  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate seeds
  • 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
  • Zest of 1 Meyer lemon
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • 1 tablespoon agave
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Directions:

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.

2. To assemble the salad, place kale in a large bowl; top with avocado, quinoa, pomegranate seeds, pecans and goat cheese. Pour the dressing on top of the salad and gently toss to combine. Serve immediately.

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