avocado, peeled, seeded and cut into chunks
radishes, trimmed and cut into thin strips
pepitas, (shelled pumpkin seeds)
1For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
2For the Salad, wash and dry kale leaves well. Use a sharp knife to remove the central rib in each leaf. Stack the leaves and cut crosswise into very thin slices. Place in large bowl. Add remaining ingredients. Drizzle Vinaigrette over top; toss to coat well. Let stand at room temperature 30 minutes to blend flavors.