Creamy Kimchi Avocado Salad
This Creamy Kimchi Avocado Salad is a bold and flavorful dish that combines the tangy, spicy kick of kimchi with the creamy richness of avocado. Tossed in a savory, umami-packed dressing, this salad is a perfect side dish or a light meal on its own. It’s packed with probiotics, healthy fats, and fiber, making it both delicious and nutritious.
Prep Time
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
For the Salad:
2 ripe avocados, diced
1 cup napa cabbage kimchi, chopped (plus 2 tablespoons kimchi juice)
1 small cucumber, sliced
½ cup shredded carrots
2 green onions, sliced
¼ cup fresh cilantro, chopped (optional)
1 tablespoon toasted sesame seeds
For the Creamy Dressing:
¼ cup mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon sesame oil or olive oil
1 teaspoon soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon honey (or maple syrup for vegan option)
½ teaspoon grated ginger
½ teaspoon garlic powder
½ teaspoon gochujang (Korean chili paste) or sriracha (optional, for extra spice)
Instructions
1. Make the Dressing: In a small bowl, whisk together mayonnaise, sesame oil, soy sauce, rice vinegar, honey, ginger, garlic powder, and gochujang (if using). Set aside.
2. Prepare the Salad: In a large bowl, combine diced avocados, chopped kimchi (with juice), cucumber, carrots, green onions, and cilantro.
3. Toss & Serve: Drizzle the dressing over the salad and gently toss to combine.
4. Garnish & Enjoy: Sprinkle with toasted sesame seeds and serve immediately.
Nutritional Information
Calories: ~220
Protein: ~3g
Carbohydrates: ~12g
Fiber: ~5g
Sugar: ~4g
Fat: ~18g
Saturated Fat: ~3g
Sodium: ~450mg
Nutritional values may vary based on ingredient brands and portion sizes.
Recipe Notes & Variations
Make It Vegan: Use dairy-free mayo and maple syrup instead of honey.
Add Protein: Top with grilled shrimp, tofu, or shredded chicken for a more filling meal.
Extra Crunch: Add crushed roasted seaweed, chopped peanuts, or crispy fried onions.
Spicier Version: Increase the gochujang or add red pepper flakes.
Storage Tip: Best eaten fresh, but leftovers can be stored for up to 1 day (avocado may brown).
This Creamy Kimchi Avocado Salad is a quick, nutrient-packed dish bursting with bold flavors. Perfect for a light meal or a unique side dish. Let me know if you’d like any adjustments!