Napa Cabbage, Tomato, and Avocado Salad

Ingredients

• Cherry tomatoes

  red, raw

  2 ¼ cup cherry tomatoes or 335g

• Salt

  table

  ¼ tsp or 2g

• Lemon juice

  1 tbsp or 15g

• Cabbage

  raw

  ⅛ head, medium or 89g

• Lemon zest

  1 tsp or 2g

• Avocado

  raw

  1 fruit or 201g

• Black pepper

  ground

  ½ tsp or 1g

• Dijon mustard

  Grey Poupon

  1 tsp or 5g

• Olive oil

  ¼ cup or 54g

Directions

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. Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
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.