Chop the jalapeño into a few large chunks and add it to the food processor. If more heat is desired, keep some of the jalapeño seeds with the pepper.
Add the rest of the dressing ingredients to the food processor: 2 large garlic cloves, 1 large avocado, juice of 1 lemon and a pinch of salt.
Turn the food processor on and drizzle in ¼-½ cup olive oil or until your dressing reaches desired consistency.
Add your de-stemmed and chopped kale to a salad bowl and pour the Creamy Avocado Dressing over the kale.
Massage the dressing into the kale using your hands or tongs until well combined and the kale has softened. Set aside in the fridge while you prep the salmon.
Heat a nonstick skillet over medium heat. Pat the salmon fillets dry with a paper towel.
Season the salmon fillets with adobo seasoning or seasonings of your choice: garlic powder, onion powder, smoked paprika, salt, pepper, etc.
Add a couple tablespoons of cooking oil to the skillet and allow to heat for another 30 seconds.
Place the salmon fillet skin side up in the skillet and sear until the salmon has cooked halfway up the fillet, about 2-3 minutes.
Flip the salmon fillet and continue to sear for another 2-3 minutes or until the salmon is flaky and cooked through. Searing time will depend on thickness of the salmon.