Kale Salad with Lemon Vinaigrette

Kale salad with lemon vinaigrette

As you’ve likely gleaned by now, kale is the new black.  It’s the latest superfood to have taken the culinary world by storm.  Kale made its way into our consciousness with the surprisingly delicious (and easy to make) kale chips, and now this leafy green can now be found all sorts of delicious permutations.  And, despite my initial fears, they’re really tasty.

But this is the tastiest I’ve found so far.  In fact, I made it for all my many guests this summer, and every one of them asked for the recipe after.  It’s got such a delightful array of ingredients and a simple but tasty dressing.  So you’re not (really) even thinking about how healthy it is.  You’re just rushing back for more as quickly as possible.

Give it a whirl.  You’ll be glad you did.

Kale Salad with Lemon Vinaigrette


-4 cups chopped kale

-1 avocado, diced

-1/2 cup cooked quinoa (I usually make 1 cup, so I have leftovers to make this salad again soon, as this is the lengthiest step)

-1/2 cup pomegranate seeds

-1/2 cup chopped pecans

-1/4 cup crumbled goat cheese

For the Lemon Vinaigrette:

-1/4 cup olive oil

-1/4 cup apple cider vinegar

-zest of one lemon

-3 tablespoons freshly squeezed lemon juice

-1 tablespoon agave

To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, and agave in a small bowl; set aside.

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

Serve immediately.  (Unlike most salads, however, this one is usually still delicious the next day, even if it’s already been dressed.)


Recipe from Damndelicious

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