Blend add avocado, water, apple cider vinegar, pinch salt, olive oil, lemon juice, lemon zest in blender until completely smooth and silky. Set aside.
Slice cabbage very finely and roughly chop fresh fennel. Then, slice 6 very (very!) thin slices of fresh lemon (with skins and all) and roughly chop into 1/2 inch pieces.
In a bowl, add 1/2 cup of avocado dressing to the sliced cabbage. Toss very well. Add a small pinch of salt and toss again. After the dressing is coating all of the cabbage, toss in the dill and fresh lemon pieces. Be careful not to toss the dill and lemon in too much so you can keep the pieces looking bright and fresh and not overly coated with the avocado dressing.
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