Combine all the ingredients for the dressing in a food processor and puree until smooth. Add ¼ to ⅓ cup water, or as needed, to achieve a medium-thick consistency. Set aside.
Remove the kale leaves from the stems. If you like using the stems, slice them very thinly; otherwise discard. Cut the kale into thin slices.
Place the kale in a serving bowl. Rub a small amount of olive oil onto your palms and massage the kale leaves for 30 to 60 seconds, until they turn bright green and soften.
Combine the kale with the remaining ingredients in a serving bowl. Toss together.
Stir about half of the dressing into the salad, or simply pass it around when serving. Transfer any leftovers the dressing to a covered container and refrigerate and use within two days.
Season the salad with salt and pepper, sprinkle with optional seeds, and serve.