Kale Kimchi Salad

Ingredients

• Sweet potato

  Raw, unprepared

  100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Kale

  Scotch, raw

  5 cup, chopped or 335g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lemon juice

  Raw

  2 tbsp or 30g

• Kimchi

  Trader Joe's

  8 tbsp or 4g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Pumpkin

  Canned, without salt

  3 tbsp or 46g

• Fennel seed

  Spices

  1 tsp, whole or 2g

Directions

1. Preheat oven to 375 and line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with the oil and 1/4 tsp salt, then spread them evenly on the baking sheet. Bake for 35 minutes, until tender.
3. Place the chopped kale into a large mixing bowl.
4. Add half the avocado (cubed), followed by the lemon juice, and remaining sea salt.
5. Using your hands, massage the avocado into the kale until the greens are tender (about 2 minutes).
6. Add the kimchi, chickpeas, sweet potato, and seeds.
7. Season to taste with more sea salt, and enjoy!
8. Recipe by: Jenne (source: https://sweetpotatosoul.com/kale-kimchi-salad/)

Similar Foods

• Chili Tofu Salad with Kimchi Chips and Seaweed
• Kale Salad
• Blueberry Kale Salad
• Kale Caesar Salad
• Kale Anchovy Salad
• Autumn Kale Salad