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Avocado Orange Napa Salad with Honey Ginger Dressing

YIELD: Makes 8-10 servings

INGREDIENTS

For Honey Ginger Vinaigrette:

1/2 cup - olive oil

1/4 cup - rice wine vinegar

2 T - honey

zest and juice of 1 orange

2 T - fresh ginger, peeled and minced fine

1 T - mayo

1 T - toasted sesame seeds

1 - chili pepper, seeded and minced

1 - clove garlic, finely minced

1 tsp. - sugar

1/2 tsp. - kosher salt

1/2 tsp. - freshly ground pepper

For Salad:

1/2 - head Napa cabbage, cored and washed (approx. 8 cups)

2 - oranges, peeled and segmented, all pith and membrane removed

2 - firm but ripe avocados, halved and diced

1 - red pepper, seeds and stems removed, cut into slivers

1 cup - macadamia nuts, toasted and roughly chopped

1/2 cup - chopped cilantro leaves

DIRECTIONS

Whisk together all ingredients for the Honey Ginger Vinaigrette.

Roll up the cabbage leaves and cut across into thin strips ,

Toss the orange segments, red pepper, macadamia nuts and cilantro leaves with the cabbage. Pour the Honey Ginger Vinaigrette over the cabbage mixture and toss to combine.

Next fold the avocados into the rest of the ingredients, taking care not to break up the avocados. Serve immediately.

TIP

Add shredded rotisserie chicken to this salad for a filling entree! You can make this salad up the day before, omitting the avocado until ready to serve.