100g of strawberries
1 large avocado
150g of cooked wild rice
50g of pine nuts
2 tbsp of olive oil
2 tsp of apple cider vinegar
1 tsp of mustard
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.