Breakfast kale salad

Eat your greens first thing.

“Kale can marinate for days, which softens it, making it easier to digest,” says New York City-based recipe developer Julia Gartland. “With protein-packed quinoa, vitamin C-rich pomegranate seeds, and healthy fats from avocado, this salad will leave you energized and empowered throughout the morning.”

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


1 ½ cups kale, chopped and packed
2 tablespoons lemon juice
2 teaspoons extra virgin olive oil
Flaky sea salt
2 tablespoons pomegranate seeds
¼ cup toasted quinoa
½ avocado, cubed
3 tablespoons roasted almonds, chopped



In an airtight container, add kale, lemon juice, olive oil, and generous pinch of flaky sea salt.  Massage well with your hands, then top with pomegranate seeds.


Place the avocado, toasted quinoa, and almonds in separate small containers and store everything in the fridge.



Top kale with the quinoa, avocado, and almonds.