Remove the stems of the kale and discard in compost. Chop the leaves into small pieces and put into large bowl. Squeeze ? of lemon onto the kale, drizzle 2 Tablespoons of olive oil and sprinkle ? teaspoon of salt. Massage the kale leaves for 3 minutes, until softened. Add the grated carrots, parsley, pomegranate seeds and pepita seeds.
Make a salad dressing with the remaining Olive oil and juice from the lemons and mustard. Season with salt and pepper.
Garnish with avocado right before serving.
Recipe by iEatGreen at https://www.ieatgreen.com/wilted-kale-salad-with-pepitas-and-lemon-dressing/