Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Chop the kale and brussels sprouts in similar sized pieces for uniformity and combine in a large bowl.
Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown, about 1 and a half minutes. Watch closely otherwise the nuts will burn. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds and top with avocado.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/kale-and-brussels-sprout-salad/