Heat a little olive oil or butter in a skillet over medium-high heat. Season the thawed and patted dry shrimp with salt and pepper. Add the shrimp to the hot pan and sauté for 1 minute per side. Remove the shrimp from pan and set aside.

In a large mixing bowl, add the kale and 2 teaspoons olive oil. Massage the olive oil with the kale for 2-3 minutes until it softens. Set aside.

To make the honey lemon vinaigrette, whisk the lemon zest, lemon juice, honey, and Dijon mustard in a medium mixing bowl until well combined. Continue to whisk, adding the olive oil and whisking briskly until emulsified. Season with salt and pepper to taste. Place in a small serving bowl.

Crush ¼ cup of the candied pecans and place them in a shallow bowl. Using a teaspoon, roll the goat cheese into balls. Roll each ball in the crushed candied pecans until coated all over. Store the goat cheese balls in the refrigerator until ready to serve.

Peel and slice the SunGold kiwifruit.

On a wood board, about 18” x 12” in size, add the bowl of honey lemon vinaigrette. Arrange the massaged kale across the board and around the vinaigrette bowl.

Place the sliced SunGold kiwifruit in various places on the kale across the board. Pile the shrimp, blueberries, remaining ½ cup candied pecans, sliced almonds, dried cherries, and blue cheese crumbles in a few different spots on the kale. Put the pecan-coated goat cheese balls in several spots on the board. Arrange some avocado slices at the top and bottom of the kale on the board.

Place some serving tongs near the board so each person can build their own salad on their own plates. Place a spoon in the dressing for drizzling over the salads. Serve and enjoy!