I chop about a cup of cabbage and half an avocado per person plus about an inch to an inch and a half of fresh, peeled ginger root. You will also need lemon juice to keep the avocados green rather than brown...a couple of tablespoons of so if making salad for more than two people
To seed an avocado: with a knife, cut avocado through to the seed all around lengthwise. Twist the halves apart. Holding the half with the seed in the palm of your hand, smack the seed with the sharp edge of the knife so that the knife wedges into the seed. Twist the knife side to side to loosen then lift the seed out. Tap the knife handle on the edge of the sink or garbage can to release the seed. Cool huh? Courtesy of the Galloping Gourmet
To cube an avocado: holding a seeded half in the palm of your hand, use the point of a knife to slice through the flesh but not through the skin of the avocado or your hand, first lengthwise then crosswise. This requires gentle pressure. Take a good sized spoon and run it along the edge of the avocado between the skin and the flesh, scooping out the cubes
Chop cabbage wedges into 1 inch squares thereabouts, depending on your tastes. Put chopped cabbage into a large bowl to mix prior to placing in serving bowls.
Add cubed avocado. Finely mince ginger with a knife or food processor and add to bowl. Sprinkle with lemon juice and toss until cabbage is lightly coated with avocado. Divide into serving bowls and sprinkle with roasted, salted sunflower seeds.
I think Annie’s Goddess™ Salad Dressing is the best but Husband swears Hidden Valley Ranch™ is yummy, while Char and Michael think bare (lemon juice only) is really good too.