This dairy-free salad from nutritionist Zoe Bingley-Pullin is as healthy as it is simple to make.
1 bunch kale, stems removed, roughly chopped
1 punnet blueberries
1 avocado, skin and pip removed, cubed
1 cup quinoa, cooked
For the dressing
2 tbsp coconut oil, melted
1 tbsp dijon mustard
1 tbsp apple cider vinegar
2 tsp honey
In a large bowl gently mix all of the salad ingredients together.
In a glass jar or small bowl mix together the dressing ingredients.
Gently mix the two together and serve on a platter.