Kale and Butterbean Salad with Caper Vinaigrette

Ingredients

• 4 cups kale, stems removed and roughly chopped
• 1 red onion, finely chopped
• 400g butter beans, drained and rinsed
• 1 avocado, diced
• 2 tablespoons toasted pumpkin seeds
• 2 tablespoons hemp seeds
• ⅓ cup greek feta, crumbled
• ¼ cup brine packed capers, plus 2 tablespoons of the brine
• 1 teaspoon grainy mustard
• 2 tablespoons maple syrup
• 1 teaspoon fish sauce
• Zest and juice of a lemon
• Pinch salt
• ¼ teaspoon freshly cracked pepper
• 2 tablespoons of extra virgin olive oil