I love salads. All kinds of salad, except egg or potato because I have a thing against mayo. Because yuck. Anyway, give me a good Caesar, or field green, or barbeque chicken, or any other number of salads, and I’m a happy girl.
Sometimes I even have salad for breakfast, just for the heck of it. Take this morning, for example! I tried this new recipe for a kale salad, which is my current favorite type of salad, and hot dang it was good. It was so good I took some over to my mom’s house for lunch, and she decided that her taste buds didn’t want to live anymore unless they could have this on a regular basis. It’s that good.
Kale Salad With Meyer Lemon Vinaigrette from Damn Delicious
Ingredients (for four servings):
- 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 Viniagrette:
- 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
To make the vinaigrette, whisk together olive oil, apple cider vinegar, Meyer lemon zest and juice, and agave in a small bowl; set aside.
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.
What's your favorite kind of salad?
Image via Jenny Erikson