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Kimchi Zen Salad in Avocado Shells



  • 3/4 c prepared Kimchi (napa cabbage)
  • a handful of bok choy, chopped
  • 1 medium carrot, thinly sliced/ julienned, reserve some for plating (optional)
  • 2 ripe avocados


  1. Rinse and cut the vegetables. Toss the prepared Kimchi with the bok choy and carrots in a bowl and set aside.
  2. Cut the avocados in half and remove the pit. With a fork or knife remove some of the avocado and mix it into the kimchi salad. (you don’t want to completely core out the avocado shells).
  3. To serve, sprinkle some of the julienned carrots as a base. Place the avocado shells on the carrots (this helps them to balance better) and top the wells with the Kimchi salad. You’re done! Enjoy!! 
  4. This recipe is super easy, yet it has a big vibrant taste! It’s fun to also serve this recipe in the avocado shells. And all the flavours play together very nicely – the spiciness of the Kimchi gets balanced out with the mellow flavour of bok choy and avocado. All together it makes a perfect lunch or appetizer with lots of freshness, crunch and even nutrition! Because healthy can also be fun, right?
  5. This Kimchi Zen Salad in Avocado Shells is the perfect balance of flavours – the perfect Zen on your plate!