Napa Cabbage, Tomato, And Avocado Salad

• 1 teaspoon finely grated fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup extra-virgin olive oil
• 1 (1-pound) Napa cabbage
• 1 (6- to 8-ounce) firm-ripe avocado
• 3/4 pound cherry or grape tomatoes, halved

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.

lemon zest, lemon juice, mustard, salt, black pepper, extravirgin olive oil, cabbage, avocado, grape tomatoes

Taken from www.epicurious.com/recipes/food/views/napa-cabbage-tomato-and-avocado-salad-236677 (may not work)