Fill a small pot ¾ full with water adding a generous pinch of salt. Bring water to a boil and add edamame. Cook 1 minute and remove with a strainer spoon to cool.
In a large bowl, massage the kale with about 1/2 cup of the dressing. Season with about 1 pinch of salt per serving. Taste and add more dressing and salt and serve with edamame, avocado, and lemon zest.
Add-Ons:Fresh herbs, sesame seeds, roasted shiitakes, seared salmon, avocadoStorage:Store the dry kale in a separate container from the dressing for up to 1 week in the refrigerator. Once the kale is tossed with the vinaigrette, it will last for no more than 2 days in the refrigerator.