Add the dressing ingredients to a small food processor, season and then blitz together until everything is well combined.
Taste and adjust seasonings according to your taste.
Wash your kale under cold running water, either rip the leafy parts of the kale from the ribs or cut them off with a knife then discard the ribs. Finely shred your kale leaves.
Place your kale leaves in a large mixing bowl, add some salt and your dressing and gently rub the leaves together for approximately 3-5 minutes to soften your kale for a more palatable salad. Don’t overdo it as you don’t want your kale to turn to mush.
Wash your cabbage well, remove the outer damaged leaves, cut it in half and remove the core. Shred finely using a mandoline / v-slicer, or your food processor with the slicing attachment or with a very sharp chef’s knife.
Wash, peel, remove the pit and dice the avocado.
Add all the remaining ingredients to the bowl with the kale, season with sea salt and cracked black pepper. Toss well to combine, taste and adjust seasonings according to your liking. Arrange in a salad bowl, garnish with a sprinkle of cajun spice and serve.