6 Servings 15 min Cook
2 1/4 Cup cherry tomatoes Cherry Tomatoes
1/4 Tsp Salt
1 Tbsp Lemon Juice
0 Head, medium (about 5-3/4" dia) Cabbage
1 Tsp Lemon Zest
1 Fruit Avocados
1/2 Tsp Pepper
1 Tsp Dijon Mustard
1/4 Cup Olive Oil
Whisk together lemon zest, juice, mustard, salt, and pepper in a small bowl until smooth, then add oil in a stream, whisking until emulsified.
Tear enough cabbage leaves from ribs into bite-size pieces to measure 7 cups, reserving thick ribs and remaining leaves for another use.
Quarter avocado lengthwise, then pit and peel.
Cut into 1/2-inch pieces.
Toss cabbage leaves, avocado, and tomatoes in a large bowl with just enough dressing to coat.
