4 c. kale, chopped
1 avocado, diced
1/2 c. quinoa, cooked
1/2 c. pomegranate seeds
1/2 c. pecans, chopped
1/4 c. goat cheese, crumbled
1/4 c. olive oil
1/4 c. apple cider vinegar
1 Meyer lemon, juiced and zested
1 tbsp. agave
Directions
If you’re using baby kale greens, you
can keep them raw. Mature kale may be too tough for your taste, so feel free to
blanch and cool very briefly. Combine
kale, avocado, pomegranate, pecans and goat cheese and toss. Whisk together
lemon juice, lemon zest, vinegar, olive oil and agave. Dress salad to serve.
