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Kale Salad with Meyer Lemon Vinaigrette
  • prep: 10 min
  • cook: 0 hr
  • total: 10 min
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  • servings:
  • Summary

    Perfect as a light lunch or even a meatless Monday dinner option!

    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
    • 1/4 cup olive oil
    • 1/4 cup apple cider vinegar
    • 3 tablespoons freshly squeezed Meyer lemon juice
    • Zest of 1 Meyer lemon
    • 1 tablespoon sugar

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 461 % Daily Value *
    • Total Fat: 37 g 56.85%
    • Saturated Fat: 5 g 24.83%
    • Trans Fat: 0 g %
    • Cholesterol: 9 mg 2.92%
    • Sodium: 215 mg 8.94%
    • Calcium: 92 mg 9.21%
    • Potassium: 418 mg 11.95%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.83%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 32 g %
    • Dietary Fiber: 8 g 32.63%
    • Sugar: 14 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 5 g
    • Vitamin A 102.9%
    • Vitamin C 92.22%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat6
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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