Mill City Cooks

Kale Kimchi Salad

By: Jenny Breen


  • 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


Place the chopped kale into a large mixing bowl. Add the avocado, lemon juice, and sea salt. Using your hands, massage the avocado into the kale until tender (about 2 minutes).

Add the kimchi, chickpeas, sweet potato/squash, and seeds. Season to taste with more sea salt, and enjoy!