Go Back
–+ servings

Save now, cook later.

We'll email this post to you, so you can come back to it later!

Massaged Kale Salad with Kimchi, Chickpeas, and Sweet Potatoes
Print Recipe
4.56 from 9 votes

Kimchi Kale Salad

A unique and delicious take on a classic kale salad. Kimchi adds texture, spice, and tang. The ingredients are simple and nutritious, but they pack a lot of flavor.
Prep Time15 minutes
Cook Time35 minutes
Course: Salad
Servings: 2
Author: Jenné Claiborne

Ingredients

  • 1 sweet potato cubed
  • 1 tbsp avocado or olive oil
  • 1/2 tsp sea salt + more to taste
  • 5 cup kale chopped. curly kale is my favorite for this recipe
  • 1 ripe avocado
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup vegan kimchi
  • 1 cup cooked chickpeas or try crispy chickpeas
  • 3 tbsp toasted pumpkin seeds
  • 1 tsp fennel seeds

Instructions

  • Preheat oven to 375° and line a baking sheet with parchment paper.
  • 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.
  • Place the chopped kale into a large mixing bowl.
  • Add half the avocado (cubed), followed by the lemon juice, and remaining sea salt.
  • Using your hands, massage the avocado into the kale until the greens are tender (about 2 minutes).
  • Add the kimchi, chickpeas, sweet potato, and seeds.
  • Season to taste with more sea salt, and enjoy!

Nutrition

Calories: 568kcal | Carbohydrates: 60g | Protein: 18g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Sodium: 829mg | Potassium: 1487mg | Fiber: 20g | Sugar: 11g | Vitamin A: 21476IU | Vitamin C: 69mg | Calcium: 249mg | Iron: 7mg