• prep: 20 min
• cook: 5 min
• total: 25 min

servings:

Colorful raw kale salad made with clementines, radish, avocado and pepitas, tossed in a honey, lime and jalapeño dressing. This salad is gluten free and easily made vegan by omitting the feta and substituting agave nectar for the honey.

• 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
• 1/3 cup crumbled feta
• 1/4 cup pepitas (AKA pumpkin seeds) 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
• 1/4 teaspoon chili powder
• 1/8 teaspoon fine grain sea salt

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