Salad with Tuna, Napa Cabbage, Avocado, and Cherry Tomatoes

Cooking method

1. Step 1:

   

   Get all the ingredients you'll need for the salad ready. For herbs, I used dill; you can also use parsley and young green onion. Peel the avocado and shallot. Drain the brine from the mozzarella and remove the tough outer leaves from the cabbage. Rinse all the vegetables and herbs under clean running water.

2. Step 2:

   

   Shred the napa cabbage into thin strips. Both the thin young leaves and the thicker ones work well in this salad.

3. Step 3:

   

   Cut the ball of mozzarella into small cubes and the onion into thin half-rings or rings, and add everything to the cabbage.

4. Step 4:

   

   Pat the tomatoes dry with paper towels, halve half of the mini tomatoes, and leave the rest whole — the salad will look prettier and more appetizing. Add the tomatoes to the salad bowl.

5. Step 5:

   

   Cut the avocado into small cubes, or mash the flesh into small pieces with a fork. Add the avocado to everything else.

6. Step 6:

   

   Break up the canned tuna into pieces with a fork and add it to the salad. Mine was tuna in oil, so I didn't dress the finished salad. If you're using tuna packed in water, dress the finished salad with a little vegetable or olive oil.

7. Step 7:

   

   Just the finishing touches left. Finely chop the herbs and add them to the salad bowl. Season with salt and pepper to taste.

8. Step 8:

   

   Toss the salad well before serving. Taste once more for salt and add more if needed. It's ready to serve!