1/2 – 1 lemon, juiced and strained (amount depends on size and juiciness)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
2 ripe avocados
1/4cup pine nuts, toasted
Chop your kale pretty fine. I like to do one leaf at a time, otherwise things get a little overwhelming. Place chopped kale in a large bowl.
2. Then squeeze the lemon and strain the juice onto the kale. Mix it up so the kale is really coated in lemon. Allow it to sit while you assemble the rest of the salad, about 5 minutes. In my opinion, this step is KEY.
3. Cut your avocados into chunks and toast the pine nuts. Combine all the ingredients into the bowl, reserving some pine nuts for the top.
4. Use a spatula to kind of smush the avocados and bit, but still leave it chunky.
5. Place the salads in their bowls and top with extra pine nuts.