Lemon Sesame Kale Salad

I had something like this from the prepared foods section of our local grocery store the other week and since then I've been wanting to re-receate it. Here's what I've got...
Servings: 2-3
Ingredients 1 head of kale 2 leaves and of rainbow chard, chopped
1/4 red onion, chopped
1/4 red cabbage, chopped
toasted sesame seeds to taste

optional
avocado
dressing
the juice of 1 lemon 1/2 teaspoon flax seed oil
1/2 teaspoon soy sauce
1 clove of garlic, minced
1/4 teaspoon Lawry's seasoning salt (or sea salt) 1/4 teaspoon pepper a pinch of cayenne pepper (I did 1/4 teaspoon, but it was pretty spicy)
Remove the stems from the kale and place it in a bowl with the chopped leaves and stems of the rainbow chard. Start massaging the leaves with a little bit of salt until it starts to "cook" them (i.e. break down the leaves so that they are "wilted"). Keep going until you see juice start to come out of the kale. Add the red cabbage and red onion. In a separate dish, whisk together the lemon juice, flax seed oil, seasoning salt, pepper, and cayenne pepper. Combine and sprinkle sesame seeds on top. Add avocado if you're in the mood.
Besides the dressing, the best thing about this salad is that it has a ton of antioxidants and is said to promote lung health.
*allowing the leaves to soak in the dressing for a bit is not a bad call.
*if this is your first time cooking with swiss chard like me, you might want to check out a

101 video on You Tube. *My friend Roberta has swiss chard in her garden. She said it grows like crazy and is hard to kill, which appealed to me, but I wasn't sure the taste would. Now I might consider it.
* 8/18/14 revision... I've recently been adding avocado to this and it's been awesome.