Summer Cabbage Salad

If there is anything I am not with food is traditional. I have more fun experimenting to see what you can come up with.  I was thinking this salad had to be fresh tasting to go along with the fresh catch of the day, so I thought lime juice, cilantro, and there it took off like a flash of lightening.  The flavors are so fresh and it's a perfect salad to make with any fish dish.  So let's get started on what you need and how to make.

What you need:
~2 bags of angel hair green cabbage (believe me, you will want leftovers of this salad)
~6 Scallions chopped, white and green parts
~Generous handful of fresh Cilantro chopped (an overflowing cup)
~Half of a sweet onion sliced in rings
~3/4 Cup toasted almond slices
~1 Cup rice vinegar unseasoned.  Do not substitute with regular vinegar or you will not get the same result.
~1/4 Tsp Celery salt
~1/4 Tsp Regular salt (or more, just taste and add more if needed)
~1 Avocado
~Juice of 1 lime (roll on counter to release the juices before cutting)
~1 Tsp oil such as grape seed, or extra light olive oil
~Dash of ground white pepper
~About 10 packets of Splenda

Let's get to work:
1) Really easy here... put the first 5 salad ingredients in a large bowl and toss  until mixed.
2) Put the rest of the ingredients in a food processor and blend until the avocado has creamed out.  The dressing will look a bit pale green which is normal and from the avocado.  Taste and adjust if it needs more salt?  Another packet of Splenda?  You decide.
3) Pour the dressing over the salad and toss with tongs until all coated.  Cover and place in fridge several hours before serving.

This would make a great appetizer served in a little glass sorbet cup with some fresh lobster on top and sprinkled with fresh Cilantro...