Bring a large pot of water to a boil. Clean the kale; tear the stems out and discard.  Rinse well under cold water. Prepare a large bowl with a couple cups of ice. Once the water comes to a rolling boil place the kale in the water and count to ten. Using tongs immediately place the kale in the bowl of ice and toss to shock. Set aside.

Clean and dice red onion, red pepper (capsicum), and cucumber.

Drain and spin dry kale.  Chop into bite sized pieces.

Dice avocado just before tossing with dressing.

Toss salad with 1/2 of the dressing. Add more dressing, salt and pepper to taste.

Whisk together mustard, vinegar, salt, and pepper.

While whisking slowly drizzle in the olive oil to create an emulsion. Taste and adjust seasoning as needed.