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 Style Kimchi for this recipe, but feel free to use Miso-Horseradish 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 Style 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.