Kale, a mainstay of Braziian cuisine, makes a great base for a colourful salad.
Put the kale, cabbage and carrots into a large salad bowl. Season to taste and top with the avocado and cherry tomatoes.
Mix together the olive oil, orange juice and vinegar and pour over the salad. Allow to sit for 5 minutes, so the flavours soak in, then serve.
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