Julie C & kt/mn: It was delicious...

The response was very good. Eight people ate the whole recipe as a side dish.
It does make quite a bit so that's a very good statement.
We talked about it over our meal and the following are from some of the
comments. They should give you an accurate description, I think.

Some called it a slaw, though the cabbage flavor is not apparent-the texture of
the cabbage is what comes through.
One individual suggested that it could be served with breakfast, since the
flavor is very fruity. And then it was suggested to use it to fill crepes or
to serve over waffles.

The flavor of the avocado didn't come through because the bananas I used
overpowered it - don't know if it was just my bananas or what. However, the
avocado color did come through and it is perfect for St. Patricks Day.

I wasn't sure what Julie means by "spring onion" so we used scallions - is that
right? They were subtle in any case.

We used the juice of a large lemon which is ~1/4 cup and that seemed right. We
started with less (2 tablespoons) and added more since I wasn't sure whether it
was a large lemon or a small lemon that Julie uses.

And I used toasted sunflower seeds in place of nuts - because somebody made off
with the almonds that I thought I had hid so well! The sunflower seeds worked
very well. I think walnuts would go very nicely too.

All in all, it is a delicious dish. It is similar to what I call a raita salad-
full of vegetable with a thick soupy dressing. I personally wouldn't describe
it as a guacamole since it was full of vegetable and the avocado flavor wasn't
there. I also think it would be great served with curry - because of the nut
and fruit flavors that are dancing together. It did go well with the
quasi-mexican dinner that I served. I made a fiery tomatilla sauce so it was a
very nice complement - cooling for thge palate.

Well, that should give you some idea what this dish is about. To sum it up in 3
words:
It is delicious.

Thanks Julie!