break down and wash a head of kale, then soak it in salt water while you chop up all the veggies that are going into it. Drain the kale and using super clean hands massage in one whole avocado. You can chop the avocado up first, but it should be ripe enough to squish into the kale easily. Add a little toasted sesame oil and lemon/lime juice and whatever else you want. It will be delicious. I recommend tomatoes, corn, red/green onions, walnuts, shredded carrots and beets, green apple, and sprouts. But as long you have the avocado in there it will be good.

Jennifer Adler, clinical nutritionist, has a recipe for massaged kale and currant salad. After massaging sea salt into the kale with your hands for two minuts, stir diced red onion, currants, diced apple and toasted sunflower seeds into kale. Dress with olive oil and unfiltered apple cider vinegar. When at desired flavor, toss in crumbled Gorgonzola cheese.
I found this recipe on page 194 of Cynthia Lair's Feeding the Whole Family (Sasquatch Books, 2008).

Salt-rubbing is my preferred method for prepping kale for a salad. I like to add red peppers (raw or roasted), dried cranberries or currants, sunflower seeds, and goat cheese. For a dressing I mix equal parts olive oil and apple cider vinegar.