DRESSING:
3/4 cup cold-pressed extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (plus more to taste)
1 bunch Italian parsley (leaves only, chopped)
1 bunch cilantro (chopped)
1/2 bunch chives (chopped)
1/3 cup blanched raw almonds (or 1/4 cup raw sunflower seeds, soaked)
1/2 avocado (pitted and peeled)
1 clove garlic (minced, plus more to taste)
1 teaspoon apple cider vinegar
1/2 teaspoon natural salt (plus more to taste)
1/2 cup water (plus more as needed)
 
  SALAD:
2 zucchini
8 cups baby spinach, baby arugula or micro greens (or your favorite mixed leafy greens)
1/4 head purple cabbage (cored and shredded)
2 cups julienned broccoli stalks (or 2 cups peeled, seeded and diced or julienned cucumber)
2 avocados (pitted, peeled and sliced)
1 bunch green onions (white and green parts, finely chopped)
1 cup roughly chopped raw almonds
1/4 cup hemp, sunflower or pumpkin seeds
  Natural salt and freshly ground black pepper