After using a sharp knife to cut the kale away from the thick stem (and discarding the stems), cut or tear the remaining kale into ribbons, strips, or small bite-size pieces. In a large salad bowl, add the kale pieces, lemon juice, and salt, massaging the mixture well with your hands. (Massaging the kale helps break down the fibers, making them less bitter for those who don't like the taste of kale.)
In a small jar, add the oils, balsamic vinegar, and ground pepper before capping and shaking well. Pour the dressing over the kale in your large salad bowl and use your hands to toss well. Crumble the goat cheese over the kale and again toss well.
Heat a small skillet over medium-low heat before adding the pine nuts to the dry skillet to toast them, stirring frequently, until the pine nuts are lightly browned.
Add the warm pine nuts to the salad bowl and once more toss well; the warm nuts should help melt the bits of goat cheese.
Top with your cubed avocado bits and serve.