Add the kale to a large salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.

To the bowl add the quinoa, bell peppers, corn, mango, jalapeño, and black beans. Drizzle on the vinaigrette and toss.

Add the avocado. Top with toasted tortillas or chips. EAT!

For the Sunflower Honey Lime Vinaigrette: Add the sunflower seeds, olive oil, honey, and lime juice to a high powered blender or food processor.

Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped cilantro, salt and pepper.

The vinaigrette can be made a few days in advance and kept in the fridge.