In a large salad bowl, combine the kale with the olive oil and the salt and massage for three to five minutes, or until it has softened and reduced in size a little.

Add the fresh orange zest and juice and continue to massage a little more, adding extra olive oil if necessary, one teaspoon at a time, until the leaves are tender and glossy.

Add the remaining ingredients and toss a final time to make sure everything is coated in the dressing and mixed well. Taste and adjust seasoning if necessary.

Serve immediately, or store in an airtight container in the fridge for up to three days.