Kale Salad with Buddha Lemon Vinagrette

This was part of our February Feels. And it got me thinking about spring and our upcoming Gutsy Cleanse. To join our community for a spring detox and cleanse, check out the dets here.

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

FOR THE BUDDHA LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • Zest of 1 Buddha lemon (a Meyer lemon would be yummy too)
  • 1 tablespoon sugar

DIRECTIONS:

  1. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
  2. 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.
  3. Serve immediately.