In a medium sized bowl combine lemon juice, red pepper chili flakes, garlic, sea salt, and pepper. Slowly add in the Kasandrinos olive oil and whisk until emulsified. Place julienned kale in the bowl with the dressing and massage it with your hands until completely coated and broken down. Typically, it is ready when it shrinks by about half the volume. In a quart sized jar layer, the kale salad, snow peas, cucumber, salmon, and avocado. Top with the fresh chives if desired. Shake the jar when ready to eat and enjoy!