Kale Kimchi Avocado Salad with Sesame Vinaigrette

by deborah on March 11, 2016 · 9 comments

in Nourish, Plant-based diet, Plant-based Recipes, Vegan

Kale Kimchi Avocado Salad with Sesame Vinaigrette

This Kale Kimchi Avocado Salad with Sesame Vinaigrette is one of my favorites due to the fact

that I also add watercress, radishes and onion which really kicks it up a notch.

Dressed simply with a toasted sesame oil vinaigrette, the resulting blend of zing and zest definitely

delights the palate.

But what really makes this salad sing is the hot chili pepper flavor of Korean-style kimchi–the fiery,

spicy fermented cabbage so popular in Korean cuisine which adds just the right amount of “heat”

and mouthwatering goodness to this dish.

For this salad, I used Gold Mine Organic Kimchi which is a vegan, raw, naturally fermented version

without the fish sauce, shrimp sauce, sugar and preservatives that are commonly found in commercial

kimchi.

Not only is kimchi high in fiber, low in fat, and rich in vitamins, it’s also loaded with lactobacillus kimchii,

healthy probiotic bacteria that aid digestion and may even help prevent disease.

Of course, learning how to make my own vegan kimchi from scratch is high on my to-do list.

With nourishing ingredients like these, this salad delivers a nutritional power punch.

Best of all, this easy to make salad will be ready to serve in minutes.

Kale Kimchi Avocado Salad with Sesame Vinaigrette

Kale Kimchi Avocado Salad with Sesame Vinaigrette

Serves 3

Ingredients

2 cups organic baby kale

2 cups organic watercress

1 cup organic radishes, sliced

1 organic onion, sliced

1 cup organic vegan kimchi

2 organic avocados

4 tablespoons organic sesame seeds

1/2 cup organic toasted sesame oil

1/4 cup Braggs Apple Cider Vinegar

1/4 cup Braggs Liquid Aminos

Kale Kimchi Avocado Salad with Sesame Vinaigrette


Directions

Prepare the dressing:

Add sesame oil, apple cider vinegar, liquid aminos and 2 tablespoons of sesame seeds to

a glass bowl or mason jar.

Whisk the ingredients together in the bowl or simply shake them up in a sealed mason jar.

Set aside.

Kale Kimchi Avocado Salad with Sesame Vinaigrette

Prepare the salad:

Wash and drain kale and watercress.

Wash and slice radishes.

Rinse, peel and slice onion.

Rinse, then slice avocado into wedges.

Add kale, watercress, radishes and onions to a large salad bowl.

Add prepared kimchi to the salad.

Pour the dressing over the salad ingredients.

Toss gently.

Kale Kimchi Avocado Salad with Sesame Vinaigrette

Serve in individual salad bowls or plates.

Top each salad with avocado wedges.

Garnish each salad with sesame seeds.

Light a candle, say a blessing and dig in!

Kale Kimchi Avocado Salad with Sesame Vinaigrette

Enjoy!

 

What are your favorite salad ingredients?

What is your favorite dressing?

Share your thoughts and comments with us.

 

“Shared at Kind &  Healthy Fridays”