Start by shredding the cabbage, carrots, and red beet using a food processor or box grater for a quick and even texture. Transfer all the vegetables into a large mixing bowl.

Roughly chop the walnuts or pulse them in the food processor for a finer crunch and set aside.

In a separate bowl, whisk together the olive oil, apple cider vinegar, and pressed garlic cloves until emulsified.

Pour the dressing over the shredded vegetables, add fresh dill and chopped walnuts, and gently mix until evenly coated.

Cut the avocado in half, remove the pit, chop into bite-sized pieces, and gently fold into the salad.