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.
This salad takes cues from my recipe for Deb’s kale salad with apple, cranberries and pecans.
Storage suggestions: This salad should keep well in the refrigerator, covered, for a couple of days. For best results, add avocado just before serving.
Make it vegan: Skip the feta and use agave nectar for the dressing.
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