Kale & avocado salad
by Tarryn Zail-Wise
1 large bunch kale, destemmed and cut into bite sizes
2 avocados, cut into chunks
4 slices bacon
6 cups thinly sliced kale
3 tablespoons sunflower seeds
3 tablespoons pumpkin seeds
6 tablespoons yumm maple zest
Cut the bacon into 1 inch rashers. Frying over medium heat until crispy. Remove from pan and drain.
Gently toast the sunflower and sesame seeds in a small pan over medium heat. Cool.
Put kale in bowl and pour over a maple zest. With your hands, gently massage the dressing into the kale. Continue for a few minute until kale is glistening.
Toss in avocado and chopped bacon and mix gently.
Empty onto serving platter and sprinkle over lightly toasted seeds