Thoroughly wash the kale and pull the leaves away from the thick middle stems. Tear the leaves into small, bite-sized pieces.
Add the kale, olive oil, honey (or agave), and garlic to a large bowl. With clean hands, massage the kale until all ingredients are well combined and the leaves are slightly wilted, about 1 minute.
Add your desired fruit and nuts/seeds to the mixing bowl and then toss the salad to distribute them evenly.
Transfer the salad to a large serving bowl or divide into individual serving bowls.
Serve at room temperature or cold.
This recipe makes about four to six 2-cup servings, depending on how large your bunch of kale was.