Kale and avocado salad with grapefruit, fennel and walnuts

Little Bird Unbakery is back with a delicious raw salad – an ideal way to add fresh greens into your day.

Ingredients

2 bunches	Kale leaves, stems removed and finely chopped (Main)
1	Avocado, roughly chopped (Main)
4 Tbsp	Lemon juice
¼ tsp	Salt
1	Fennel bulb, very finely sliced on a mandolin if you have one
2	Grapefruit, or 2 oranges, segmented
¼ cup	Parsley, tightly packed, chopped
⅓ cup	Walnuts, chopped, mixed with 1 Tbsp maple syrup and pinch of salt

Directions

1. Kale can be a little tough when it's not prepared properly, my main tip to make this leaf delicious is to get massaging. When you chop it up it will seem like a huge amount but once you start massaging, it will wilt down considerably.
2. Place the finely chopped kale, avocado, lemon juice and salt in a bowl and massage until the avocado becomes creamy and the kale becomes soft.
3. Toss through the rest of the ingredients and top with the maple walnuts. Add additional salt and pepper to taste.