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Start by washing and thoroughly drying the kale leaves. Finely cut them and transfer to a large bowl.
In a separate small bowl, whisk together the 2 tablespoons lemon juice, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon sesame oil, escallion, 2 cloves minced garlic, 1 teaspoon sea salt, and 2 teaspoons grated ginger.
Pour the prepared dressing over the kale leaves. Add half of the avocado and begin massaging the kale with your hands until it starts to wilt and the avocado breaks down, creating a creamy coating. This should take a few minutes, until the kale softens and darkens.
Add the remaining avocado, bell pepper, onion, and cherry tomatoes to the bowl. Toss everything gently to combine. Garnish with sesame seeds before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
