Kale Salad with Avocado and Toasted Nuts

Remove the core, chop and shred​ the Red Cabbage (1/2) .

In a large bowl, add the Kale (6 1/2 cups) and red cabbage.

In a small bowl, add the Shallot (1) , Red Wine Vinegar (1/3 cup) , Ground Black Pepper (1/4 tsp) , Salt (1/4 tsp) , Granulated Sugar (1 tsp) and Olive Oil (1/2 cup) . Using a whisk, mix the ingredients well.

Pour the dressing over the kale and cabbage. With clean hands, toss, bruise and break down the kale and cabbage.

On a pan over medium heat, add a little oil, Assorted Nuts (1 cup) and Curry Powder (1/4 tsp) . Toast the assorted nuts.

To serve the salad, add Avocado (1) , juice of the Lemon (1/2) , and sprinkle the toasted nuts over the top.