Prepare the dressing by blending all ingredients together.
In a large salad bowl, pour half of the dressing over the kale. With your hands, toss the kale leaves and massage the dressing into them for about 30 seconds. Set aside while you prepare the rest of the salad.
Break up the ramen noodles into chunks. Preheat a toaster oven or regular oven to 350. Spread crumbled ramen on a baking sheet and toast until golden, several minutes.
Toss veggies (pepper through edamame) with kale. Top with toasted ramen, avocado, and sesame seeds and serve alongside extra dressing. (You may have some dressing leftover.)