1 small bunch (about 10 ounces) of kale, the dark, leafy, Tuscan variety is the nicest for this washed and dried
2 tablespoons fresh lime or lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
1 avocado, halved, pitted, peeled and diced (¼ inch)
1 ripe tomato, diced (¼ inch), with seeds and juice (about 1 cup)
½ cup diced (¼ inch) red onion
1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste
1 tablespoon lemon or lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
and if you like - ¼ cup unsalted roasted pumpkin seeds
1. To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (¹⁄8-inch) crosswise slices. You should have 4 to 6 cups lightly packed.
2. Combine the kale, lemon or lime juice, oil and salt in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes. Set aside.
3. Add the avocado, tomato, red onion, jalapeño, garlic, citrus juice, oil and salt.
4, Toss to combine. Serve at room temperature.
