Add all Brazil nut “parm” ingredients into a food processor and pulse until crumbly mixture is formed. Set aside.
Next, in a blender add zest from lemon, juice from lemon, roasted garlic, avocado oil and tahini. Blend until smooth, adding a splash of water if needed. Set aside.
Wash and dry kale. Chop into small pieces and add into large salad bowl.
Pour over dressing and massage into kale.
Top with Brazil nut “parm” and avocado slices. Enjoy!