Superfood Strawberry and Pine Nut Salad

Serves 2

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

salt

pepper

 

Toast the pine nuts in a small pan for a few minutes until golden then leave to the side to cool.

Thinly slice the kale leaves into strips.

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.

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. 

Cheat: add black Thai rice instead or buy a pouch of ready cooked brown basmati and wild rice.