Peel the garlic cloves and the shallot and rough chop the shallot into large chunks. Add to a food processor. Wash and break off the stems of the parsley and add to the food processor.

Add in the zest and juice of the lemon. Add in the olive oil and the parmesan cheese, hazelnuts and salt. Pulse until the dressing is creamy, adding extra oil if the dressing is not thin enough as desired.

Wash the cabbage and cut into quarters and remove the stem and slice into thin pieces. Add the cabbage to a large bowl.

Wash and chop the radishes and cucumbers into thin slices and add them to the bowl.

Optional to slice the green olives in half, or leave whole (shown is sliced in half lengthwise). Add olives and chopped hazelnuts to the bowl. Pour in the dressing and mix thoroughly to coat all the vegetables.

Slice and add the avocado just before serving, either on top as a garnish or added to the salad. Top with extra chopped hazelnuts and freshly grated parmesan.