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Wash and dry produce.
Halve and pit avocado; using a spoon, scoop out avocado from each half, then dice. Quarter lemon. Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Remove and discard any large stems from kale; chop into bitesize pieces. Finely dice tomato. Gently crush tortilla chips in the bag into bite-size pieces.