Napa Cabbage, Tomato, and Avocado Salad

Ingredients

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Cabbage

  Raw

  6 cup, chopped or 534g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Whisk together the lemon zest, lemon juice, Dijon mustard, salt, and pepper in a small bowl until smooth. Gradually add the olive oil while whisking until the dressing is emulsified.
2. Halve the cherry tomatoes. Chop the cabbage into bite-size pieces. Quarter the avocado lengthwise, remove the pit and peel, then cut into 1/2-inch pieces.
3. In a large bowl, toss the cabbage, avocado, and cherry tomatoes with the dressing until evenly distributed and serve.