Napa Cabbage, Avocado, and Cheese Salad

Cooking method

1. Step 1:

   

   The photo shows the main ingredients you'll need to make this fresh, delicious, vitamin-rich salad. Wash all the vegetables thoroughly.

2. Step 2:

   

   Cut the napa cabbage into strips; make the strips thinner, as it'll be much tastier that way.

3. Step 3:

   

   Tear or cut the green lettuce leaves however you like and add them to the cabbage. Romaine, regular leaf lettuce, iceberg, or Romano all work well in this salad.

4. Step 4:

   

   Cut the red onion into half-rings or rings. Instead of red onion, you can use shallot or white salad onion. These varieties pair beautifully with vegetables, have a milder taste, and aren't very sharp.

5. Step 5:

   

   Next, add the cucumber cut into thin rounds and the cherry tomatoes to the salad bowl. Halve some of the tomatoes and leave a few whole — the salad looks prettier that way. If you don't have cherry tomatoes on hand, use regular ones. Choose seasonal, juicy, meaty tomatoes; they taste sweeter and more fragrant.

6. Step 6:

   

   Cut the avocado in half, remove the pit, and cut the flesh into small cubes. You can also mash the avocado into small pieces with a fork.

7. Step 7:

   

   Cut the brined cheese into pieces of various sizes or crumble it with your fingers (I usually break it up by hand). You can use feta, Adyghe cheese, or any other salty cheese. Add it to the salad.

8. Step 8:

   

   Finely chop the herbs and add them to the salad bowl (I usually use dill and parsley). Season with salt and pepper to taste and drizzle vegetable oil over the top.

9. Step 9:

   

   Toss everything well. Sprinkle with allspice or ground black pepper before serving if you like. The salad is ready!