Avocado rainbow bowl

Ingredients

• ¼ cup apple cider vinegar
• 1 tbsp coconut sugar
• 1 cup red cabbage (about 1/8 small cabbage), thinly shaved
• 1 eschalot, thinly sliced into rings
• 1 bunch broccolini, trimmed
• Steamed or sauteed cauliflower rice, to serve
• 4 red radishes, thinly sliced
• 1 small yellow capsicum, seeded and thinly sliced
• 1 carrot, shredded
• 1 small beetroot, shredded
• 2 small ripe Shepard avocados, halved
• Roasted nuts and seeds, to serve
• 1 large ripe Shepard avocado, flesh scooped from the skin and coarsely chopped
• ⅓ cup extra-virgin olive oil, plus extra to serve
• 1 lemon, juiced
• 1 tbsp apple cider vinegar
• 1 garlic clove