Place cashews in a bowl and cover with 1 cup hot water. Let sit 1 hour.

While cashews soak, prepare boiled eggs by bringing a saucepan of water to a boil over medium-high. Carefully lower eggs into water using a slotted spoon. Cook 7 ½ minutes, maintaining a gentle boil. Transfer to an ice bath and chill until eggs are just slightly warm, about 2 minutes. Peel eggs and cut into slices.

Drain cashews, but reserve soaking liquid. Transfer cashews to a food processor (or blender) along with poblano pepper, miso paste, lemon juice, onion powder, garlic, 1/4 tsp. of the salt, black pepper, and 1/2 cup of the reserved soaking liquid. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until dressing is smooth, about 1 to 2 minutes. Using spatula, transfer cashew dressing to a small bowl.

Place kale in a large bowl. Add olive oil and remaining 1/4 tsp. salt and use hands to massage oil into greens until they begin to soften. Leave kale in bowl or transfer to a serving platter. Add tomatoes and radish; toss to combine. Top with egg and avocado slices and drizzle dressing overtop. Scatter chives overtop.