1. In a medium bowl, whisk milk with yogurt, mustard, lemon juice, honey, garlic, salt and pepper. Stir in chives if using.
1. Trim kale by cutting out and discarding tough ribs of leaves. Stack leaves, then slice crosswise into strips about 1-1/4 inches (3 cm) wide, for about 10 cups (2.5 L). Place kale in a serving bowl. Add orange segments, almonds and Feta. Gently toss. Drizzle with about 1 cup (250 mL) of dressing. Gently toss in avocado. Refrigerate remaining dressing for up to 2 days.