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Vegetarian • Gluten free • Serves 4


1 Avocado
4 cups Kale
3 tbsp Meyer lemon, freshly squeezed juice
1 Meyer lemon, Zest of
1/2 cup Pomegranate arils

Pasta & Grains

1/2 cup Quinoa, cooked

Baking & Spices

1 tbsp Sugar

Oils & Vinegars

1/4 cup Apple cider vinegar
1/4 cup Olive oil

Nuts & Seeds

1/2 cup Pecans


1/4 cup Goat cheese
Udi's Gluten Free Foods

Kale Salad with Meyer Lemon Vinaigrette - Perfect as a light lunch or even a meatless Monday dinner option!

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