Spicy with kimchi, tangy with lime, and creamy with avocado, this kimchi salad is a delicious, healthy addition to your weeknight repertoire. Crispy jicama (what is this?) and toothsome almonds combine to create a filling, satisfying side that easily doubles as a main course. Comes together in 10 minutes. We used wildbrine Korean Kimchi for this recipe, but feel free to use Japanese Kimchi too. Simply substitute the lime juice for orange juice.
2 medium avocados, diced
1/2 fresh lime, juiced (about 1.5 Tablespoons)
3 cups romaine lettuce, chopped
3/4 cup wildbrine Korean Kimchi, drained and squeezed
1/2 cup jicama, diced
1/4 fresh cilantro, chopped
1/4 cup sliced almonds
2 Tablespoons avocado oil
Salt to taste
4 large servings
1. In a large bowl, toss avocado in the lime juice.
2. Add all other ingredients and toss gently. Salt to taste.
3. Serve immediately.