Napa Cabbage, Tomato, and Avocado Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 1 teaspoon dijon mustard
- 1/2 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Carbohydrate 6 g(2%)
- Fat 13 g(20%)
- Fiber 3 g(12%)
- Protein 2 g(4%)
- Saturated Fat 2 g(9%)
- Sodium 154 mg(6%)
- Calories 139
Preparation Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified. Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use. Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces. Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
Preparation Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified. Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use. Quarter avocado lengthwise, then pit and peel. Cut into 1/2-inch pieces. Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
