Wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until well combined.Place the chopped kale in a large mixing bowl and drizzle with half of the dressing.Massage the kale with clean hands for 2–3 minutes until the leaves become softer and darker green.Add the Parmesan cheese, dried cranberries, toasted almonds, sunflower seeds, red onion, and avocado if using.Pour the remaining dressing over the salad and toss until everything is evenly coated.Let the salad rest for 10 minutes before serving to allow the flavors to develop.
