Kale and clementine salad

No one deserves to be sick over the holidays -- even if they're on the Naughty List. Fight off germs with this winter salad. Clementines, at the height of their ripeness during winter, are rich in cold-fighting vitamin C.

Serves 4

Ingredients:
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 (sunflower seeds)

Honey-lime dressing:
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

Directions:
First, make the dressing by whisking together all the ingredients in a small bowl.

Prepare the kale by slicing out the stems and chopping 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.

Drizzle salad dressing 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.

Source: Cookie and Kate