1. PREP KALE
Wash kale by submerging it in a bowl of water, rub to loosen any dirt, and let particles sink to the bottom. Raise kale out of the bowl and spin off excess water. Cut or tear into bite-size pieces. Place in a large mixing bowl and gently rub salt into the leaves for a minute, until they become a bit tender.
2. PREP DRESSING
In a blender, mince garlic. Then add lemon zest, juice, and avocado (after removing the skin and pit) and puree.
Stone-Age Technique: Mince garlic with a knife or garlic press. Put it in a bowl with lemon zest, juice and avocado (after removing skin and pit) and mash.
3. ROAST PEPPER
Slice a store-bought roasted red pepper into strips.
Stone-Age Technique: Char the skin of the pepper over an open flame, turning with metal tongs until skin is evenly blackened. Place the roasted pepper in a sealed container to sweat for several minutes so that the skin comes off easily. Deseed and skin pepper. Cut into strips.
4. TOSS SALAD
Toss the kale with the creamy avocado dressing to coat. Garnish with roasted red peppers.

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