Step 1

Make the dressing. In a food processor, combine the Greek yogurt, lemon juice, garlic, parmesan, red wine vinegar, olive oil, salt, and pepper and blend until smooth and creamy. Season to taste with additional salt and pepper if desired.

Step 2

For the mushrooms, heat a large skillet over medium to medium-high heat. Add the olive oil and garlic and sauté for 30 seconds or until fragrant. Add the mushrooms and pepper and cook for 10-12 minutes, until golden and crispy. Don't stir them too often, you want them to develop a crispy crust! After they're finished cooking, season with salt and stir in the fresh thyme.

Step 3

While mushrooms are cooking, massage the kale. Add kale to a large bowl and add the olive oil, lemon juice, and salt. Massage for a few minutes until the kale softens and decreases in volume. Toss kale with a few tablespoons of the dressing to coat. To assemble the salads, top the kale with the crispy mushrooms, then add avocado, desired amount of dressing, and a sprinkle of fresh thyme.