Napa cabbage, tomato and avocado salad
This refreshing Napa cabbage, tomato, and avocado salad features a delightful blend of textures, with juicy cherry tomatoes, creamy avocado, and crunchy Napa cabbage. A simple lemon-mustard dressing ties the flavors together for a healthy side or light lunch.
Cook time 15 min
Prep time 15 min
Ingredients:
2.25 cups cherry tomatoes1/4 tsp salt
1 tbsp lemon juice
1/10 cabbage
1 tsp lemon zest
1 avocado
1/2 tsp black pepper
1 tsp mustard
1/4 cup olive oil
This Napa cabbage, tomato, and avocado salad is a refreshing and nutritious option, perfect for a light lunch or a side dish. Combining fresh cherry tomatoes, creamy avocado, and crunchy Napa cabbage, this salad offers a delightful mix of textures and flavors. A simple yet flavorful dressing made with lemon juice, mustard, and olive oil ties everything together, making this salad both delicious and healthy.
Instructions:
- Rinse the cherry tomatoes under cool water.
- Cut each cherry tomato in half and place them in a large salad bowl.
- Sprinkle the 1/4 tsp of salt over the halved cherry tomatoes.
- Add the 1 tbsp of lemon juice and toss to combine. Set aside to marinate while you prepare the other ingredients.
- Rinse the Napa cabbage and pat dry.
- Thinly slice the cabbage into shreds and add it to the bowl with the tomatoes.
- Grate the zest of one lemon to yield 1 tsp of lemon zest.
- Add the lemon zest to the salad bowl.
- Cut the avocado in half, remove the pit, and scoop out the flesh.
- Dice the avocado into bite-sized pieces and add them to the salad bowl.
- Sprinkle 1/2 tsp of black pepper over the salad.
- In a small bowl, combine 1 tsp of mustard with 1/4 cup of olive oil.
- Whisk until the dressing is well emulsified.
- Pour the mustard-olive oil dressing over the salad ingredients in the bowl.
- Gently toss the salad until all ingredients are evenly coated with the dressing.
- Transfer the salad to a serving platter or individual plates.
- Serve immediately for the freshest flavor.
This Napa cabbage, tomato, and avocado salad is not only easy to prepare but also packed with nutrients and vibrant flavors. Whether you're looking for a quick lunch or a tasty side to complement your meal, this salad is sure to be a hit. Follow the tips above to customize your salad and enjoy a healthy, delicious dish!
Napa cabbage, tomato and avocado salad FAQ:
Store any leftover salad in an airtight container in the refrigerator. It's best eaten within 1-2 days for optimal freshness, as the avocado may brown.
Yes, you can substitute Napa cabbage with green cabbage or romaine lettuce. However, the texture and flavor will be slightly different.
If you don’t have mustard, you can use honey mustard, Greek yogurt, or omit it entirely for a simpler dressing.
A ripe avocado will give slightly when pressed gently and have a darker color. If it's too firm, it needs more time to ripen.
Yes, feel free to add ingredients like cucumber, bell peppers, or fresh herbs like cilantro or parsley for extra flavor and texture.
Cooking Tips:
- Choose ripe avocados that give slightly to pressure for the best texture and flavor.
- Chill the salad for 30 minutes before serving to let the flavors meld together.
- You can add a handful of fresh herbs such as parsley, cilantro, or basil to enhance the flavor.
- For an extra crunch, consider adding a handful of toasted nuts or seeds.
Nutrition Facts
6 ServingsCalories 70kcal
Protein 1.41g
Carbohydrates 6g
Fiber 3.37g
Sugar 2.25g
Fat 14g
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