Napa Cabbage, Tomato, and Avocado Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Once separated from the ribs, the pale green leaves of the under-appreciated Napa cabbage are delicate and mild. Tossed with a lemony dressing, creamy avocado, and tiny tomatoes, they make a great cold-weather salad. Ingredients:
1 teaspoon finely grated fresh lemon zest |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
1 (1-pound) napa cabbage |
1 (6- to 8-ounce) firm-ripe avocado |
3/4 pound cherry or grape tomatoes, halved |
Directions:
1. Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.
2. Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
3. Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
4. Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
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