Wash your kale and rip the leafy parts from the ribs, discard the ribs chop finely.
Add chopped kale to a large mixing bowl, add some salt and 2-3 tablespoons olive oil.
Massage the kale for 3-5 minutes until tender but don’t overdo it.
Wash and trim your broccolini and chop finely.
If you are using regular broccoli, trim any woody stem ends or tough leaves from your broccoli with a knife and then chop roughly to make 2 cups.
Wash and trim your carrots. Either grate your carrots coarsely or use a mandoline v-slicer to cut into bite-sized julienne.
Roughly chop your pecans.
Place your dressing ingredients in a glass jar, season and shake until combined. If you prefer a smoother consistency add to a small food processor or blender and blitz.
Add all your ingredients to the bowl with the kale, pour over the dressing and mix well to combine.
Taste and adjust seasonings according to your taste.
Keep chilled until you are ready to serve.