Belgian Endive Tuna Salad with Kale Avocado Dressing

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A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.

Salad	Dressing
2 head Belgian endives 1 Small pomegranate, deseeded 1 handful Parsley leaves, chopped 50 g Hazelnuts, toasted and roughly chopped 150 g Tuna canned in water, drained	150 g Kale, chopped 1 Ripe avocado 2 tbsp White balsamic vinegar 1 tbsp Lime juice 1 clove Garlic Sea salt and black pepper 2 tbsp Water

1. Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
   
2. Blend all the ingredients for the dressing in a blender until smooth.
   
3. Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing.

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