Such a winner for an easy dinner in the heat, you can prep it all ahead and spend less time sweltering at the stove and more time clinking glasses outside. Lovely with some grilled fish or chicken, or a few more lentil or bean salads.
Firstly make the dressing by adding the lemon juice, mustard, vinegar and olive oil to a large jar with a lid. Shake well to mix and then add the slices of onion and leave to sit while you make the salad - can make ahead and leave in fridge for up to a week.
Put the kale into a large salad bowl, drizzle with the olive oil and using your hands massage well into the leaves for a minute or two until well covered. Can make this ahead and leave in fridge for 24 hours.
When ready to serve, add the pecorino and avocado to the bowl, and dress. Toss well with salad servers and sprinkle over pine nuts to serve.
- 300g Kale, spines removed and roughly chopped
- 1/2 cup shaved Pecorino
- 1/4 cup Pine nuts, toasted for 3 minutes till golden in a dry pan
- 2 ripe Avocados, chopped
- 2 tbs olive oil
- salt and pepper to taste
- 2 lemons juiced
- 1/2 cup olive oil
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 small white onion, v finely sliced with a mandolin: