Kale Salad

So, I bought a 10oz. bag of "Cut N Clean Greens" kale, imagining I'd use it in soup or make chips. But it had a recipe on the back that looked worth trying. A little intense, both in kale and in cayenne, but I think I really like it. Made a lot, so I thought I'd share it with the Talbots. The adults, at least, loved it. As I said, this makes a lot, so you might want to cut it in half.

Recipe, as found on the bag:

• 1 (10 oz) package of kale pieces.
• 2 c tomato, diced (3 or 4 medium tomatoes)
• 2 c ripe avocado, diced (maybe 2 medium-large avocados)
• 5 T olive oil
• 3 T lemon juice
• 2 t sea salt
• 1 t cayenne
• 1.5 c chopped cilantro

Changes I made:

• Added three dozen or so roasted almonds, chopped
• Added maybe 1T toasted sesame seeds
• After much experience, reduced cayenne to 3/4 teaspoon. You choose.
• Used 1t largish grain sea salt and 1t course kosher salt

Preparation

• Pick through the kale, removing any large stems and tearing any large pieces
• In 1 very large or 2 large bowls, add everthing except the tomatoes. Mush together for a while with your fingers to
  • "wilt" the kale, at least a little bit
  • cream much of the avocado into the oil and lemon, making a lovely dressing

Hints

• If your kale is one of the tougher varieties, you might want to mush it together with the salt before preparing everything else.
• It will be fairly spicy, but I think it's excellent.
• It's also a bit salty for anyone concerned about that, but it tastes great!
• Maybe consume with some substantial bread.