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Saturday, January 4, 2014

Kale salad with goat cheese and pomegranate

 A delicious salad! and different. It uses kale, pecans, goat cheese and pomegranate.Since I had already been eating it, it is not the best photo since

I found this online but I took out the quinoa since I am off all grains.

  • 4 cups chopped kale
  • 1 avocado, diced
  • 1/2 cup cooked quinoa (I omit)
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar 
  • Zest of 1 Meyer lemon (I don't use the zest)
  • 3 tablespoons freshly squeezed Meyer lemon juice
  • 1 tablespoon agave (I use honey instead)
  • 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.
  • Serve immediately.

1 comment:

Ann said...

It really looks so good
and healthy too.
The kind of food I need.