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.
Recipe information
Total Time
15 min
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 2
Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
Step 3
Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.
Step 4
Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
