1. Mix the black beans, cabbage, tomato, onion and avocado in a large boil.
2. In another bowl mix 1 tbsp olive oil with pine nuts and tortilla strips, add sea salt and pepper to taste
3. Heat a large skillet and add oiled pine nuts and tortilla strips
4. Lightly brown them (about 4 minutes) and put on top the salad. Optional: ½ c of cooked high quality protein.
5. Whisk together the remaining 1 tbsp olive oil, lime juice, cilantro, sea salt and pepper and pour over