-
Add all dressing ingredients to a mason jar and shake well. Set aside.
-
Shred carrots and cabbage in a food processor.
-
Finely chop kale, parsley and onion.
-
Add kale to a large bowl and drizzle with 1 tbsp avocado oil. Massage kale until soft.
-
Add remaining ingredients and drizzle with vinaigrette. Reserve leftover dressing for later.
-
Serve immediately. Add avocado separately if you plan to store leftovers.