Shredded Tuscan Kale, Tomato & Avocado Salad

Makes 4 servings

SALAD

1 small bunch (about 10 ounces) Tuscan kale,* washed and dried
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon coarse salt

SALSA

1 avocado, halved, pitted, peeled and cut into ¼-inch dice
1 ripe tomato, cut into ¼-inch dice with seeds and juice
½ cup diced (¼ inch) red onion
1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste
1 small garlic clove, grated
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
¼ teaspoon coarse salt
¼ cup unsalted roasted pepitas (pumpkin seeds) or roasted sunflower seeds

DIRECTIONS

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, 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. To make the salsa: Combine the avocado, tomato, red onion, jalapeño, garlic, lime juice, oil, and salt and stir to blend.
4. Add the salsa to the