Blanch (boil) the kale and carrots in a medium pot of boiling salted water for 1 min and spread on a cooling rack on top of a tray for 2 minutes. When cool, 2-3 minutes, add them in a medium-sized mixing bowl.

In a mixing bowl, add the apricots, kale and beans. Add the vinegar and toss well for a couple of minutes. Add the olive oil and use your fingers to toss and rub everything together. Transfer the salad to a serving bowl.

Just before serving, slice the avocado into cubes and spoon them over the salad. Add the almonds and cheese and serve.