To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.

To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado.

Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.

Lemon Ginger Dressing (makes 1 1/2 cups)

• 3/4 cup freshly squeezed lemon juice
• 1/2 cup extra-virgin olive oil
• 1 to 1 1/2-inch knob of fresh ginger , to taste
• 1 clove garlic
• 2 tablespoons raw honey

Note:

Add optional 4-6 oz of protein- salmon, chicken, tuna etc. or- add more protein, add 1/4 cup - 1/2 cup of quinoa, lentils or chickpeas