Name: Kale, Clementine and Feta Salad with Honey-Lime Dressing Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: European
Ingredients: FOR KALE SALAD:; 1 bunch kale; 1 avocado; 1 medium pomegranate; 4 clementines; 4 small radishes; handful fresh cilantro; ⅓ cup feta; ¼ cup pepitas; For Honey-Lime Dressing:; 3 tbsp fresh lime juice; 3 tbsp olive oil; 1 medium jalapeño; 2 tsp honey; 1 tsp dijon mustard; ¼ tsp chili powder; ⅛ tsp fine grain sea salt

How To Make Kale, Clementine and Feta Salad with Honey-Lime Dressing

Treat yourself with this stunning feta salad tossed in honey-lime dressing that will surely get that body ready for a beach trip. Thank us later. *wink*

Preparation: 20 minutes

Cooking: 5 minutes

Total: 25 minutes

Serves:

Ingredients

For Kale Salad:

1bunchkale
1avocado,diced
1medium pomegranate,arils removed, or a handful of dried cranberries
4clementines,peeled and sliced into rounds or small strips
4small radishes,sliced into thin rounds and then into skinny strips
handfulfresh cilantro,chopped
⅓cupfeta,crumbled
¼cuppepitas,(pumpkin seeds), or sunflower seeds

For Honey-Lime Dressing:

3tbspfresh lime juice,about 2 small limes
3tbspolive oil
1medium jalapeño,membranes and seeds removed, finely chopped
2tsphoney,or agave nectar
1tspDijon mustard
¼tspchili powder
⅛tspfine grain sea salt

Instructions

Make the dressing by whisking together all of the ingredients in a small bowl; set aside.
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.
Drizzle salad dressing, to the desired amount, over the kale and toss well so the kale is lightly coated with dressing.
Add the prepared avocado, pomegranate (or dried cranberries), clementines, radishes, cilantro, and feta to the bowl.
Toast the pepitas in a skillet over medium-low heat for a few minutes, stirring frequently, until they smell fragrant and toasty. Transfer the pepitas to the salad bowl.
Toss the salad to combine and serve.

Recipe Notes

To make it vegan, substitute the feta with agave nectar for the dressing.
This salad should keep well in the refrigerator, covered, for a couple of days.

Nutrition

Calories: 380.02kcal
Fat: 25.28g
Saturated Fat: 5.11g
Trans Fat: 0.00g
Monounsaturated Fat: 14.18g
Polyunsaturated Fat: 3.77g
Carbohydrates: 36.80g
Fiber: 10.11g
Sugar: 21.83g
Protein: 9.18g
Cholesterol: 11.13mg
Sodium: 235.56mg
Calcium: 182.35mg
Potassium: 903.15mg
Iron: 2.21mg
Vitamin A: 285.09µg
Vitamin C: 117.50mg

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