Begin by removing the outer leaves of the red cabbage. Cut the cabbage into quarters and remove the core. Slice the cabbage thinly to create shreds. Place the shredded cabbage in a large mixing bowl.
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into bite-sized pieces and add it to the bowl with the cabbage.
Sprinkle the chopped dill and parsley over the cabbage and avocado mixture. These fresh herbs will add a burst of flavor and aroma to the salad.
In a separate small bowl, whisk together the extra virgin olive oil (or flax seed oil), fresh orange juice, lemon juice, salt, and pepper until well combined.
Pour the dressing over the cabbage and avocado mixture. Gently toss everything together until all ingredients are well coated with the dressing.
Taste the salad and adjust the seasoning with additional salt and pepper if needed. The flavors should be bright and fresh.
Serve the salad immediately for the best texture, or let it chill in the refrigerator for about 15-30 minutes to allow the flavors to meld together. Enjoy it as a side dish or a light meal!
