Prepare the kale. If the kale is extra tough, it may need to be massaged. Remove the stems first and chop. Sprinkle with a bit of sea salt and lemon juice. Gently rub the leaves with your fingertips. Do not over massage! Or this leads to mushy kale. It should only take a few minutes for the whole bowl.

Make the dressing: mix together all of the dressing ingredients (lemon juice through water) in a high powered blender or food processor. You will have more than enough dressing for the salad, and will only need about 1/2 cup of the dressing. Reserve the rest in a jar and save for later use (your welcome).

In a large bowl, mix together kale, pomegranate seeds, and avocado.

Pour 1/2 cup of the dressing over the salad, and toss to coat. You can add more if needed.

Salt and pepper to taste. Serve with pistachios on top.