Lusciously light, this salad combines fresh berries with avocado and kale to create a nutritious bite.
• 100g of strawberries
• 1 large avocado
• 100g kale
• 150g of cooked wild rice
• 50g of pine nuts
• 2 tbsp of olive oil
• 2 tsp of apple cider vinegar
• 1 tsp of mustard
1 Toast the pine nuts in a small pan for a few minutes until golden then leave to the side to cool.
2 Thinly slice the kale leaves into strips.
3 Whisk the olive oil, vinegar and mustard together with a pinch of salt and pepper. Massage the kale with this dressing for 5 minutes until the kale wilts down.
4 Cut the strawberries into quarters and the avocado into chunks and mix this with the kale salad. Stir in the wild rice, a pinch of salt and toasted pine nuts and serve.
Recipe courtesy of Madeleine Shaw and Seasonalberries.co.uk.