Finely shred or very finely chop the green cabbage. The pieces should be quite small, much smaller than a traditional slaw. This fine chop is what creates the scoopable texture.

If using kale, remove and discard the tough center stems. Very finely chop the leaves so they blend naturally into the cabbage rather than feeling tough or leafy.

Finely dice the cucumber and celery into small, relatively uniform pieces. Finely dice the Granny Smith apple into small cubes and immediately toss with 1 tablespoon of fresh lime juice to prevent browning.

Thinly slice the scallions and finely chop the chives. Combine all the prepared chopped vegetables and apple together so they are ready to add to the serving bowl.

Add the avocados, Greek yogurt, basil, parsley, dill, garlic, lime juice, rice vinegar, olive oil, salt, and black pepper to a food processor or high-speed blender. Process until the dressing is completely smooth, thick, creamy, and bright green. Taste and adjust the salt if needed. The dressing should not need water or any sweetener.

Pour the finished dressing into the bottom of a large serving bowl or deep platter and spread it slightly across the bottom. Pile all the chopped vegetables and apple directly on top of the dressing.

Toss everything thoroughly in the serving bowl until all the vegetables are evenly and generously coated in the creamy dressing. The finished texture should be somewhere between a chopped salad and a chunky dip.

If desired, scatter thawed baby sweet green peas over the top. Finish with a little fresh dill, chives, and lime slices or wedges for presentation. Serve with pita chips for scooping.