Kale, Clementine And Feta Salad With Honey-Lime Dressing
This vibrant kale salad is a celebration of bold flavors and textures. Massaging the kale leaves with a zesty lime dressing helps to soften them while imparting a tangy kick. Tossed with creamy avocado, juicy clementines, crunchy radishes, and bursts of sweetness from pomegranate seeds or dried cranberries, this salad is a symphony of tastes. A sprinkle of feta adds a savory note, while toasted pepitas bring a satisfying crunch. Drizzled with a spicy-sweet jalapeño dressing, this salad is a refreshing and nutritious dish that is sure to captivate your taste buds.
— Constant Cookbook
Ingredients
- 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 (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
- ¼t chili powder
- ⅛t fine grain sea salt
Instructions
- First, make the dressing by whisking together all of the ingredients in a small bowl.
- 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 over the kale (you might not need all of the dressing) 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.
Cook Time
5M
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 368 calories
- Sugar Content: 17.1 g
- Sodium Content: 234.9 mg
- Fat Content: 27.6 g
- Saturated Fat Content: 5.2 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 30.3 g
- Fiber Content: 8.9 g
- Protein Content: 6.7 g
- Cholesterol Content: 11 mg
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