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.
- Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
- Blend all the ingredients for the dressing in a blender until smooth.
- 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.