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.
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!
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.
- 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.
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