How to prepare a green kale salad with mozzarella and avocado
For the dressing
Whisk together the mustard, sugar, and vinegar with a pinch of seasoning in a small bowl.
Whisk in the olive oil in a slow, steady stream until emulsified. Adjust the seasoning to taste.
For the salad
Toss the kale with most of the dressing in a large mixing bowl, using your hands to massage the leaves.
Set aside for 10 minutes.
Divide the kale between plates along with the mango, sliced avocado, and nuts.
Roughly tear the mozzarella into large pieces and arrange on top of the salad.
Preheat the grill to hot.
Grill the sourdough until golden on both sides.
Garnish your kale salad with mozzarella and avocado with a pinch of chilli flakes and serve with the toasted sourdough on the side.