Christie’s KALE Quinoa Salad

The original recipe called for pomegranate seeds instead of the blueberries.  Would be a nice variation!

I’ve usually at least doubled this.

Serves: 4

Ingredients:

• 4 cups chopped kale – I used ½ red curly and ½ green curly
• 1 avocado, diced
• 1/2 cup cooked quinoa
• 1/2 cup blueberries
• 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 (I used regular lemons)
• 3 tablespoons freshly squeezed Meyer lemon juice
• 1 tablespoon agave

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.