Rinse off any dirt on kale and Brussels sprouts and pat dry with a clean kitchen towel.

On a cutting board, fold each kale leaf in half so that the stalk that runs through the center of the leaf is on the outside edge. Then slice the greens away from the stalk. Stack the leaves and slice thinly. (Discard the stalks—they are too tough to ever soften up in a salad.)

Next, slice off the bottom of each Brussels sprout, and peel off any damaged outer leaves. Then slice in half. Now cut each half into thin slices.

Toss shredded kale and Brussels sprouts together in a large bowl.

To prepare the miso-ginger dressing, combine miso, rice vinegar, ginger, garlic, and mayonnaise in a blender.

Drizzle in vegetable oil.

Depending on how thick you prefer your dressing, now drizzle in water, a couple of teaspoons at a time, until you have the consistency you want.

Add a few tablespoons of dressing to the bowl with the kale and Brussels sprouts and toss until salad greens are coated.

Let salad sit for 20 minutes to allow the greens to absorb some of the dressing and soften.

When ready to serve, peel and cut an avocado into cubes, then toss gently with the rest of the salad.

Add more dressing as desired. Garnish with chia seeds.