For the dressing: Add all ingredients into a small bowl and whisk until combined.
For the salad: Remove the leaves from the stems of the kale. Rinse kale well under cold water and dry in a salad spinner or with two towels. Roughly chop the kale leaves into bite sized pieces and place into a large bowl.
Dice the avocado and add to the kale. Top with chopped almonds and parmesan and toss in the dressing until well coated.
Kale holds up well when pre-dressed, so leftovers in the fridge won't get soggy, they'll taste even better!
Photo and recipe from: http://www.tomatoboots.co/honey-mustard-kale-salad/