Kale, Clementine and Feta Salad
Ingredients
The salad
-
1
bunch
kale
-
1
medium
avocado, diced
-
1
medium
pomegranate, arils removed
-
4
small
clementines, peeled and sliced
-
4
small
radishes, sliced
-
1
handful
fresh cilantro, chopped
-
⅓
cup
crumbled feta
-
¼
cup
pepitas (pumpkin seeds)
The dressing
-
3
tablespoons
fresh lime juice
-
3
tablespoons
olive oil
-
1
medium
jalapeño, finely chopped
-
2
teaspoons
honey (or agave nectar)
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
chili powder
-
⅛
teaspoon
fine grain sea salt
Instructions
- 1. Whisk together all dressing ingredients in a small bowl.
- 2. Prepare the kale by removing stems and chopping leaves into bite-sized pieces, then massage with a pinch of sea salt until fragrant.
- 3. Drizzle dressing over the kale and toss to coat.
- 4. Add avocado, pomegranate, clementines, radishes, cilantro, and feta to the bowl.
- 5. Toast pepitas in a skillet until fragrant, then add to the salad.
- 6. Toss the salad to combine and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
7g
Sodium
200mg
Cholesterol
10mg
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