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 Tbsp.)
3 c. romaine lettuce, chopped
3/4 c. wildbrine Korean Style Kimchi, drained and squeezed
1/2 c. jicama, diced
1/4 c. fresh cilantro, chopped
1/4 c. sliced almonds
2 Tbsp. avocado oil
Salt to taste
10 minutes
Serves 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.
Jill
This was delicious!
The wild Bunch
So glad you enjoyed it!