If you like your kale raw, place it in a large bowl and massage it to soften. Conversely if you like it lightly cooked: In a wok or large skillet over high heat and stirring constantly, dry sauté the kale (in batches if the skillet isn't large enough) adding only 2-3 tbsp of water to prevent the kale from drying out and JUST until it brightens up and wilts a bit (this doesn't take more than a minute or so). Place the kale in a large bowl with the beets and lentils. Toss gently. When you are ready to serve the salad, gently toss in the avocado, almonds and pepitas and drizzle the dressing in to taste (you might not use the whole batch, save the rest in a lidded jar in the fridge.