Preheat the oven to 425F. Spray the bottom of a small baking sheet with avocado oil. Spread the zucchini out onto the sheet and give it a quick spray with oil. Add ¼ teaspoon salt and ⅛ teaspoon black pepper and toss to coat. Roast until softened and starting to brown in spots, about 12 minutes. Cool.
Meanwhile, whisk together the vinegar, olive oil, honey, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a large bowl. Add the kale and toss well to coat. Let it sit for 10 minutes.
Whisk together all ingredients for the dressing and refrigerate until serving.
To assemble the salad, spread the kale out on a large serving platter. Arrange the zucchini, scallion, peas, avocado, and sunflower seeds on top. Serve along with the dressing to drizzle on top.
Notes
Recipe Yield: This recipe serves 2 as vegetarian meal or 4 as a side dish.
Make the Dressing Ahead: Store it covered in a glass jar in the fridge for up to 1 week. If you do so, make a double or triple batch - you're going to love it!