2 teaspoons finely grated fresh lemon zest 2 tablespoons fresh lemon juice
2 teaspoons dijon mustard or whole-grain mustard 1 teaspoon salt
1/2 teaspoon black pepper 1/3 cup extra-virgin olive oil
2 1-pound Napa cabbages, or one really big head of Napa cabbage (or regular cabbage works fine too)
2-3 firm-ripe avocados
1 1/2 pounds cherry or grape tomatoes, halved (or you can use chopped roma tomatoes)
1. Whisk together lemon zest, juice, mustard, salt, pepper, and oil in a small bowl until smooth.
2. Tear off cabbage leaves, rinse and cut them down the middle of the ribs, then slice into half-inch sections (this helps make it easier to eat if the pieces of cabbage are somewhat small). You should have about 12 cups.
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 (you likely won’t need all the dressing).
*Note: The cabbage in this salad holds up well enough to eat any leftovers the next day.