Tear or cut the leaves away from the thick stalks. Discard the stalks and place the leaves in a large bowl. Rinse and drain the leaves. Drain the water and tap the kale dry with paper towels or a kitchen towel. Tear or chop the leaves into small, bite-size pieces, resulting in 4 to 6 cups of kale.
Place the kale, avocado, nuts, and onion in a large bowl.
For the Tahini Dressing
Prepare the dressing by combining the ingredients in a bowl, and whisking until combined.
Drizzle the dressing over the salad and stir until all the pieces of kale are coated.
Cover and refrigerate the salad for at least 1 hour and up to overnight to allow the dressing to infuse the kale.