In a medium bowl, combine pitted and peeled avocado, juice of the orange, juice of the lemon, olive oil, apple cider vinegar, water, ginger powder, and 1/4 teaspoon sea salt.
Use an immersion blender and blend until smooth and creamy. (You can also use a regular blender!)
Add dressing to vegetable mixture and toss until evenly coated.
Refrigerate until ready to serve.
Notes
May be served immediately or can be refrigerated up to 2 hours before serving. In a time crunch? Sub the shredded zucchini and carrot for a bag of broccoli slaw!