Kale, Clementine, and Feta Salad

This raw kale salad is made with kale, cilantro, avocado and cranberries then dressed in honey, lime and jalapeño dressing.
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Ingredients:
For the Salad
1 bunch kale
1 avocado, diced
handful of dried cranberries
4 clementines, peeled and sliced into rounds or small strips
Handful fresh cilantro, chopped
⅓ cup crumbled feta
¼ cup pepitas (AKA pumpkin seeds) or sunflower seeds

For the Dressing
3 tbspfresh lime juice (about 2 small limes)
3 bsp olive oil
1 medium jalapeño, membranes and seeds removed, finely chopped
2tsp honey (or agave nectar)
1 tspDijon mustard
¼ tspchili powder
⅛ tspfine grain sea salt

Method:

1. First, make the dressing by whisking together all of the ingredients in a small bowl.
2. 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.
3. 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, dried cranberries, clementines, cilantro and feta to the bowl.
4. 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.
5. Toss the salad to combine and serve.

This recipe is adapted from the Blog Cookie and Kate