massage the kale
Place the chopped kale in a salad bowl and massage it with olive oil for a few minutes to soften.
Toast the pine nuts
In a small pan, toast the pine nuts until golden brown and fragrant. Remove and season with salt and garlic powder, then set aside.
make the dressing
Mince the garlic and shallot really fine and place in a bowl along with the Parmesan, lemon zest/juice and olive oil. Mix to combine.
toss the salad
Pour the dressing over the kale leaves and add half the toasted pine nuts. Toss to coat the kale evenly.
Serve the salad with wedges of creamy avocado, the remaining pine nuts, more Parmesan and red pepper flakes (optional).