1Remove the stems from the curly kale and very finely chop it.
2Place the chopped kale in a large bowl and massage it with your hands.
3Add 1 tsp of avocado oil to the kale.
4Chop one avocado into small cubes.
5Thinly slice one jalapeño and remove the seeds.
6In a frying pan, add some oil, then add 1/3 cup of pine nuts and 1/2 cup of panko breadcrumbs. Toast them until golden brown.
7For the dressing, combine 1/3 cup of avocado oil, 1/4 cup of honey, the juice of one lemon, 4 slices of jalapeño (seeds removed), 1 tsp of dijon mustard, 2 cloves of garlic, 1 tsp of kosher salt, and 1/2 tsp of ground black pepper in a shaker or blender. Shake/blend until well combined.
8Add the sliced jalapeño and chopped avocado to the kale in the large bowl.
9Add the toasted pine nuts and breadcrumbs to the salad.
10Pour the jalapeño-lemon dressing over the salad.
11Grate the zest of one lemon over the salad.
12Add 3/4 cup of finely grated Parmigiano cheese.
13Toss the salad until all ingredients are well mixed.