Would you look at that? She’s a stunner, that salad. Like sunshine in a bowl. Kale got all gussied up for us today with dazzling clementines and pomegranate, avocado and pepitas, tossed in a honey, lime and jalapeño dressing. (Insert cat call here.) I’m treating my body kindly this week—cue the kale salad—in preparation for a fancy-pants event at the art museum this Saturday. So far, I’ve rented a dress for the occasion (from Rent the Runway/that’s a referral link/have you tried it?). I visited my hair stylist for a much-needed trim this afternoon and stopped for fresh juice before heading home. As long as I can get some beauty rest between now and then, I think I should be good to go. Champagne, please!
I’m looking forward to checking my coat at the door and dancing around in this short blue number all night. Dreary winters are made more bearable with a little color and sparkle, aren’t they? If you’re desperate for springtime already, I hope you find some relief in this vibrant salad. I’ll be the first to admit that there’s a lot going here, but each component adds a bit of sweetness or crunch or salty creaminess. The recipe takes cues from Deb’s kale salad, but I swapped lime for lemon and added chili peppers for a south-of-the-border twist. I also added clementines since they’re so good this time of year (any type of sweet citrus would be nice, though). Feel free to trade the pomegranate for a handful of dried cranberries for a more simple (and less seedy) salad.
