Remove the stems/ribs of the kale and either set them aside for another dish or feed them to your compost. Slice the leaves of the kale into thin ribbons and add them to a bowl along with the flesh of the avocado and the juice of half of your lemon or lime. Using your hands, massage the avocado and lemon juice into the kale leaves until they are evenly coated. Leave this to sit for 5-10 minutes to allow the kale to soften.

Toss in the hemp seeds and pistachios and season with a bit of sea salt and fresh cracked pepper. Toss then taste and add more lemon or salt as needed. Cut the top and bottom of the grapefruit off, then carefully cut off the skin and pith. Using a paring knife, carefully cut out segments of the grapefruit. Top the salad with the grapefruit segments and enjoy!