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*
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.
- 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.
- 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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