Micro Chop Kale Salad with Jalapeno-Lemon Dressing

1.Remove stems from the kale and chop it very finely. Transfer the chopped kale to a large bowl and add the avocado oil. Use your hands to massage the kale for about 1 minute, to soften.

2.Chop the avocado and jalapeños and add to the bowl, along with the grated cheese.

3.In a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes then add in the breadcrumbs and toast for 2 minutes more. Remove from heat and transfer to the bowl with the salad.

4.Make the dressing. Add the dressing ingredients to a small blender and blend until creamy. Pour over the top of the salad. Add the lemon zest. Toss and enjoy!