Napa Cabbage, Tomato, And Avocado Salad

1. 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. 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. 3

   Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces.

4. 4

   Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.