Kale salad has never tasted this good. This Kimchi Kale Salad is bold, tangy, and satisfying — so enjoyable you might want to lick the plate. It elevates ordinary massaged kale into a hearty entree salad, and the best part is it’s simple to prepare.
It’s all in the ingredients
Kale: With the right technique and flavoring, kale becomes tender and delicious. Massaging the leaves with a creamy element helps break down toughness and makes nutrients easier to digest. Kale provides calcium, beta-carotene, fiber, vitamin C, vitamin K, and many beneficial phytonutrients found in cruciferous vegetables.
Kimchi: Kimchi brings tang, spice, and crunch. This Korean fermented cabbage adds a lively sour note and texture that pairs beautifully with sweet potato and avocado. If you follow a vegan diet, choose kimchi made without fish, shrimp, or meat-based broths — some commercial varieties include animal-derived ingredients.
Avocado: Instead of a separate dressing, ripe avocado and lemon juice are massaged into the kale to tenderize the leaves and provide healthy fat. Avocado contributes B vitamins, vitamin E, and a creamy texture that replaces oil in this recipe.
Roasted sweet potato: Roasted sweet potato adds natural sweetness, color, and substance. Its caramelized flavor contrasts nicely with the kimchi. Sweet potatoes are also a good source of beta-carotene, vitamin C, vitamin E, and fiber.
Kimchi Kale Salad
Ingredients
- 1 sweet potato, cubed
- 1 tbsp avocado or olive oil
- 1/2 tsp sea salt, + more to taste
- 5 cups kale, chopped (curly kale preferred)
- 1 ripe avocado
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup vegan kimchi
- 1 cup cooked chickpeas
- 3 tbsp toasted pumpkin seeds
- 1 tsp fennel seeds
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with oil and 1/4 tsp salt. Spread in a single layer and roast for about 35 minutes, until tender and lightly caramelized.
- Place chopped kale in a large bowl.
- Add half the avocado (cubed), lemon juice, and remaining sea salt.
- Use your hands to massage the avocado into the kale until the leaves soften, about 2 minutes.
- Add kimchi, chickpeas, roasted sweet potato, pumpkin seeds, and fennel seeds. Toss gently to combine.
- Adjust seasoning with more sea salt if needed, then serve and enjoy.
Nutrition
Carbohydrates: 60 g |
Protein: 18 g |
Fat: 32 g |
Fiber: 20 g
Check out these other amazing entree salads!
- Vegan Caesar Salad
- Winter Massaged Kale Salad
- Arugula Sweet Potato Salad