Kale, avocado and toasted pine nut salad recipe

The VITL Nutrition Team / Apr 12, 2017

Kale is coming back into season so if you've not been a fan of the leafy green before, now is the time to give it a crack again. It might seem bizarre giving a vegetable a massage but it will repay you by providing your body with oodles of beneficial vitamins and antioxidants.



  • 1 cup of kale, de-stemmed and finely chopped
  • 30g manchego cheese (or pecorino works well)
  • 1 small lemon
  • 1 half of a large, ripe avocado
  • Pinch sea salt and black pepper
  • 1/4 cup pine nuts, toasted


  1. Chop your kale and place chopped in a large bowl.
  2. Add the juice from the lemon to the kale and massage it in with your hands until the kale is slightly tenderised and allow to sit for 10 minutes.   
  3. Cut your avocado into chunks and toast the pine nuts in a dry frying pan until a little more golden.
  4. Chop the manchego into cubes or crumble.
  5. Combine all the ingredients in to a bowl, drizzle over a glug of olive oil and season with sea salt and pepper.