Wash the kale thoroughly, then drain in a colander and blot dry. Tear the leaves from the tough inner stems and discard the stems and tear or chop the leaves into bite sized pieces. Place in a large bowl, drizzle with the tablespoon of olive oil and massage the oil into the leaves until tender, about 1-2 minutes. See my post on massaged kale salad for step by step photos.

Trim the bottom stems from the brussels sprouts, halve them and remove any tough outer leaves. Place cut side down on a cutting board and shave thinly with a sharp knife, and place in the bowl with the kale. This takes about 10 minutes, or see note 2 for faster alternatives.

Prepare the lemon vinaigrett recipe. Add the parmesan cheese to the kale and brussels sprouts and toss with enough dressing to coat. Let stand about 5 minutes to allow the vegetables to absorb all the flavor.

Place the almonds in a large skillet in a single layer. Cook over medium – medium low heat, stirring occasionally, until golden brown and fragrant, about 4-5 minutes. Keep a close eye on them as they can burn quickly. Remove from heat and set aside to cool slightly.

Add the almonds and diced avocado to the salad and toss gently to coat. Serve immediately and enjoy!