This recipe is perfect for a quick lunch or a meatless meal on Mondays!
Jason and I met four years ago. He was as weird as always, telling me that he could not pronounce my name even though he was 100% Korean. After a night of shock, I finally gave him my number. It was the best thing I ever did.
Together, we have grown so much in the past four years. He was there when I finished college and graduate school. Now, he is fully supportive of my career change and the blog. He left his 9-5 job he started after college, not knowing what to do. Now, he still has one year remaining in his architecture graduate degree program.
Even though our long-distance friendship puts some strain on the relationship, I couldn’t be happier. Jason is my best friend, better half, and superhero.
We celebrated by going to our favorite restaurant, Lawry’s Prime Rib. The annual celebration of our anniversary has become something of a tradition. This is the only time I get to eat meat!
We start at Lawry’s with their complimentary hot sourdough. You may not know this, but I’m a catholic. This bread – I could eat the entire plate of this for dinner, even if it meant skipping prime rib. No joke.
Then, they serve a spinning salad that will whet your appetite before the main dish. This salad may not seem like much, but you will finish it in a flash.
This is the best way to enjoy the Prime Rib. The chef will come by and slice the meat in front of your eyes before drizzling on their au jus. This dish is amazing with its mashed potato, creamed scorn, and Yorkshire pudding. I normally get the California Cut, but if I were up for it, I’d totally order the beef bowl.
With all the meat, it’s important to have a little balance. So today, I am bringing you a kale-based salad with avocado, quinoa, and crumbly goat cheese mixed in Meyer lemon vinaigrette. This salad is perfect for a light meal or a meatless dinner.
- Chop 4 cups of kale
- One avocado, diced
- 1/2 cup cooked quinoa
- 1/2 cup pomegranate arils
- Chop pecans to 1/2 cup
- 1/4 cup crumbled Goat Cheese
For the Meyer Lemon Vinaigrette
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- Meyer Lemon Juice, freshly squeezed three tablespoons
- Zest of one Meyer lemon
- Sugar, 1 Tablespoon
- In a small bowl, combine the olive oil, apple vinegar, lemon zest, lemon juice, and sugar. Set aside.
- Place the kale into a large serving bowl. Top with avocado, pecans, pomegranate seeds, and goat cheese. Pour the dressing over the salad and gently combine.
- Serve immediately