Kale Kimchi Salad
Kale Kimchi Salad By Jenny Breen Ingredients - 5 cups kale - ½ avocado - 2 tbsp freshly squeezed lemon juice - ¼ tsp sea salt - 1 cup cooked chickpeas - 1
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millcityfarmersmarket.org.
Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Skillet
Ingredients
- 5 cups kale
- ½ avocado
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp sea salt
- 1 cup cooked chickpeas
- 1 roasted/steamed sweet potato or delicata squash, diced small
- 1 cup Kale Kimchi (or substitute kimchi of your choice)
- 3 Tablepsoons toasted pumpkin seeds, sunflower seeds or walnuts
- Optional: dash of fennel, black sesame or other seeds
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