Active Time

　　15 min

　　Total Time

　　15 min

　　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

Makes 6 servings

　　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

　　

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.