Pine Nut and Avocado Kale Salad

I've been working through the videos and lessons in the Thrive Forward program and decided to make a salad that's filled with raw vegetables but also savory enough for winter. Pine nuts add crunch to the salad and are also packed with protein.

A couple of weeks ago I posted about massaging raw kale to make it much more edible. Here's a great salad I made for lunch this week! The ingredients are very approximate because it's a salad, adjust to your own taste.

Ingredients (1 serving)
2 handfuls of kale (ripped from stem)
1/2 Tbsp. olive oil
1 tsp. red wine vinegar (white wine or apple cider work too)
juice of 1/4 lemon
pine nuts
grape tomatoes, halved
green onion, chopped
1 avocado, chopped
Dulse granules

Directions
Add kale to a large bowl. Mix together the oil, vinegar, and lemon juice and drizzle over kale. Massage the dressing into the kale until it has turned a darker color and softened (about 1-2 minutes). The, add the rest of the ingredients to taste!

P.S. Dulse is a seaweed that you can find as granules in a salt-shaker container. I add both dulse and kelp granules to salads and soups for a unique salty taste. Contrary to popular belief, seaweed does not have a fishy taste, you just think that because it's usually eaten with fish. It is believed that seaweed is even more nutritious than land vegetables. In fact, the traditional long life of the Japanese is largely attributed to their diet, including seaweed.