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Kale, Clementine and Feta Salad with Honey-Lime Dressing
from Cookie + Kate

Name: Kale, Clementine and Feta Salad with Honey-Lime Dressing
Prep time: 20M
Cook time: 5M
Total time: 25M
Ingredients: 3 tablespoons olive oil; 3 tablespoons fresh lime juice (about 2 small limes); 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; 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

Ingredients

You need 15 Ingredients

⅛ teaspoon fine grain sea salt

¼ teaspoon chili powder

1 teaspoon Dijon mustard

2 teaspoons honey (or agave nectar)

1 medium jalapeño, membranes and seeds removed, finely chopped

¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds

⅓ cup crumbled feta

Handful fresh cilantro, chopped

4 small radishes, sliced into thin rounds and then into skinny strips

4 clementines, peeled and sliced into rounds or small strips

1 medium pomegranate, arils removed, or a handful of dried cranberries

1 avocado, diced

1 bunch kale

3 tablespoons fresh lime juice (about 2 small limes)

3 tablespoons olive oil

Steps

Showing 2 out of 4 Steps

Prepare the kale by slicing out the stems and chopping out the leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
First, make the dressing by whisking together all of the ingredients in a small bowl.

View the remaining steps at
Cookie + Kate