Rinse and dry the 1 medium head of purple cabbage. Remove the core, then finely slice or shred the cabbage (a mandoline or a very sharp chef’s knife works well). Place the sliced cabbage in a large salad bowl.

Prepare the dressing in a separate bowl: add 3 Tbsp chopped Dill (fresh or frozen), 3–4 Tbsp fresh parsley, chopped, 3 Tbsp extra virgin olive oil or flax seed oil, 1/2 cup fresh squeezed (or good quality store‑bought) orange juice, the juice of 1 medium lemon (about 2 Tbsp), 3/4 tsp salt (or to taste), and 1/4 tsp freshly ground pepper (or to taste).

Whisk the dressing ingredients together until combined and slightly emulsified. Taste and adjust the salt and pepper if needed.

Cut the 1 avocado in half, remove and discard the pit and skin, then dice the avocado. (Do this just before serving to minimize browning.)

Pour the dressing over the sliced cabbage and toss thoroughly so the cabbage is evenly coated.

Add the diced avocado to the dressed cabbage and gently fold or toss once or twice to combine without mashing the avocado.

Serve immediately.