Chop the Kale by cutting around the stem and just using the leaf part roll it up and chop into length pieces. You can compost or throw away the stem you will not be using it.
Put the chopped kale into the bowl and then cut the cherry tomatoes into four pieces. Put the tomatoes in the bowl with the kale.
Cut the avocado in half and remove the pit and skin. Cut the avocado length-wise and then again horizontally until you have cubes of avocado. Place avocado in the bowl.
Add the oil, lemon, salt, and garlic powder. Mix well and coat all the kale leaves with the dressing. If you need to add more lemon or oil go ahead until it's to your taste. The lemon juice will break down the fiber in the kale leaves so eventually it becomes tender. You can let it marinate or serve right away.