In blender, puree avocado, vinegar, 3 tbsp (45 mL) water, oil and salt into a smooth dressing. Place kale into large serving bowl; squeeze leaves to soften. Add broccoli, edamame and grapes. Pour dressing over salad; toss to coat. Sprinkle with sunflower seeds to serve.
Toss leftover salad with cooked, shredded chicken for a quick lunch or dinner.
Substitute edamame with canned chickpeas.