In medium bowl, add torn kale leaves. Drizzle 1/2 tsp olive oil and massage kale with hands until dark green and a little limp (this breaks down the tough fibre of kale).
Top with shredded beets, pear, avocado, pumpkin seeds and almonds.
In separate, small bowl, whisk all ingredients for dressing until smooth.
Drizzle on top of salad and enjoy immediately.