Blackberry Quinoa Kale Salad with Meyer Lemon Vinaigrette
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Light, flavorful, satisfying salad bursting with nutrients and antioxidant power!
For the salad:
- 7-8 cups packed tightly chopped kale, stems removed
- 1 avocado peeled and diced
- 1/2 cup cooked quinoa or other grain such as brown rice, barley, couscous, or faro
- 1/2 cup halved walnuts toasted
- 1/4 heaping cup blackberries, cut in halves
- 1/4 cup crumbled feta cheese
- salt and pepper to taste
For the vinaigrette:
- 1/4 cup extra virgin olive oil such as Pompeian brand
- 1/4 cup apple cider vinegar
- zest of 1 Meyer lemon
- 3 tablespoons fresh squeezed Meyer lemon juice
- 1 tablespoon honey raw and local is best
Whisk all vinaigrette ingredients together in a small bowl or jar.
Place kale in a large salad serving bowl.
Drizzle about 1/8 cup of the vinaigrette over the kale, toss to combine and massage vinaigrette into leaves, until kale is of desired tenderness.
Add all salad ingredients to the kale, toss to combine and add more vinaigrette as desired. Add salt and pepper to taste. Enjoy!