Kale and Quinoa Salad with Pomegranate, Avocado, and Lemon-Tarragon Dressing
This nourishing kale and quinoa salad features fresh pomegranate seeds, creamy avocado slices, and a bright, herbaceous lemon-tarragon dressing. Packed with wholesome ingredients and vibrant flavors, it's perfect as a refreshing lunch or an easy, nutritious side dish.
Ingredients
- 1 bunch kale cut into 1/2 inch strips
- 1/4 cup olive oil
- 1/3 cup lemon juice from a fresh lemon
- kosher salt
- 2 cups cooked quinoa
- 2 cups pomegranate arils
- 2 avocados sliced into cubes
- 4 sprigs tarragon leaves torn from the hard stems and slightly chopped
- Maldon salt
Instructions
- In a large mixing bowl, massage kale with olive oil, lemon juice and salt. This process the tenderizes the leaves and reduces bitterness.
- To the bowl, add cooked quinoa, pomegranate arils, avocados and tarragon leaves. Toss to combine, sprinkle with Maldon salt and serve. This salad will hold well in the fridge for up to 3 days.