I find that what's more important than massaging the kale is ensuring that it's thinly sliced. Once sliced, placed the kale into a large mixing bowl. Drizzle with white truffle oil. Using your hands or tongs, thoroughly massage or mix the kale.
To this, add avocado, grated Parmigiano Reggiano cheese, marcona almonds, and a really generous pinch or two of flaky sea salt. Toss once more, then adjust seasoning to taste. Divide between two bowls and enjoy!