Kale, Clementine and Feta Salad with Honey-Lime Dressing
Total Time
25 minutes
Prep Time
20 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(16)
Ingredients
4 salads
- 1 bunch kale
- 1 avocado, diced
- 1 medium pomegranate, arils removed, or a handful of dried cranberries
- 4 clementines, peeled and sliced into rounds or small strips
- 4 small radishes, sliced into thin rounds and then into skinny strips
- Handful fresh cilantro, chopped
- ⅓ cup crumbled feta
- ¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds
- 3 tablespoons fresh lime juice (about 2 small limes)
- 3 tablespoons olive oil
- 1 medium jalapeño, membranes and seeds removed, finely chopped
- 2 teaspoons honey (or agave nectar)
- 1 teaspoon Dijon mustard
- ¼ teaspoon chili powder
- ⅛ teaspoon fine grain sea salt
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Preparation
Chef’s notes
This salad takes cues from my recipe for Deb’s kale salad with apple, cranberries, and pecans.
Storage suggestions:
This salad should keep well in the refrigerator, covered, for a couple of days. For best results, add avocado just before serving.
Make it vegan:
Skip the feta and use agave nectar for the dressing.