Ingredients
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
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
Preparation
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.
