Toss the tomatoes, onion, and garlic in the avocado oil and place onto a foil lined baking sheet, ensuring the cut sides of the onion are face down on the tray and the cut face of the tomatoes are face up. Roast at 425ºF for 20-25 minutes, or until lightly charred.

Let the roasted vegetables cool until you can handle them. Transfer to a blender, squeeze the garlic from the peel, if using and discard the peel. Add the chile de arbol and blend until completely smooth. Add salt to taste and adjust the consistency with water, as desired to get whatever thickness you prefer.

Serve at room temperature. Will keep for up to one week, refrigerated.

Add the kale and oil to a large bowl along with a generous seasoning of salt and using your hands, massage the kale well, really pressing hard on the leaves to bruise them thoroughly. This will make them tender. Add in the cabbage and radicchio and stir to combine. Adjust seasoning to taste, top with berries.

Drizzle with salsa cremosa dressing and garnish with basil, micro greens, and flower petals, if desired.