Kimchi Zen Salad in Avocado Shells – Gluten-free and Vegan

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I am so excited to introduce you guys to Ella of Pure Ella today! I recently discovered Ella’s gorgeous website and I was instantly in love. Her gorgeous photos and recipes obviously caught my attention immediately, but her excitement for life and he sweet and positive outlook just sealed the deal for me. Today Ella is sharing a beautiful salad that has been drooling. I cannot wait to try this one.


Kimchi Zen Salad in Avocado Shells - gluten-free and vegan
Lately I’ve had this insane craving for Kimchi! And I just had to have it!
I scoped around several stores in our area including Whole Foods and when I couldn’t find it myself I finally had to ask (in complete desperation) if they could help me find it!
After rechecking with several clerks I was delivered the news “We’re sold out!” (Ok, let’s expand on that exclamation mark!!!! I was completely shocked!) This was my third attempt and it’s like Kimchi has gone extinct! Or just got extremely popular! Maybe both?
“Oh no… but I’m pregnant!” It was no use. Kimchi was just a fantasy at that point. There was nothing I could do and no interest at that time to ferment cabbage for 3 weeks before I could get a bite!

Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

Days went by and I gradually learned to stop whimpering the word “kimchi” with the fridge door open at lunchtime when preparing my lunch. I haven’t really given up but I wasn’t going to go crazy for fermented cabbage… or was I?

And then this happened: My sweet husband just walks in through the front door and hands over a jar of Kimchi to me! I jumped for joy and skipped all the way around the kitchen island to plant a big kiss on him! The guy doesn’t do flowers, but he does Kimchi and I was in Love! (with both of them ;))

The first and last time I had Kimchi before was on our last Summer trip to Montreal, when we enjoyed a stay at a great Asian restaurant in Montreal. I couldn’t get enough of this stuff. My husband didn’t get it. I loved it!

Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

So what is Kimchi anyway? If you’re unfamiliar with the latest super-food – Kimchi is a spicy pickled (or fermented) cabbage that is traditionally from Korea. It has a flavour combination of spicy, sour and a little sweet depending on what variety you get.

It’s been a cultural dish in Korea for nearly 3,000 years so it’s a big part of their daily tradition. Even when taking pictures, people there say “Kimchi” not “cheese” when smiling for their pictures. Fun, right? 😉

Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

Kimchi is loaded with Vitamins A, B and C and lots of fibre. But the biggest benefit in Kimchi has to be the beneficial bacteria called lactobacilli which is found in fermented foods that helps with digestion and promotes a healthy gut. Some studies even show that there are compounds in fermented cabbage that prevent the growth of cancer.

I myself am very new to Kimchi, I grew up on sauerkraut so fermented cabbage wasn’t anything new. But this is different!
I love the flavour that is spicy yet slightly sweet and tangy. It’s becoming a favourite condiment or side dish to our Asian cuisine experiments 😉 And this following recipe is one of them : Kimchi Zen Salad in Avocado Shells

Kimchi Zen Salad in Avocado Shells - gluten-free and vegan

[print_this]Kimchi Zen Salad in Avocado Shells (gluten-free and vegan)
  • 3/4 cup prepared Kimchi (napa cabbage)
  • a handful of bok choy, chopped
  • 1 medium carrot, thinly sliced/ julienned, reserve some for plating (optional)
  • 2 ripe avocados
Directions :
Rinse and cut the vegetables. Toss the prepared Kimchi with the bok choy and carrots in a bowl and set aside.
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).
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!! [/print_this]
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?
This Kimchi Zen Salad in Avocado Shells is the perfect balance of flavours – the perfect Zen on your plate! I hope you enjoy!
~ Ella

Did you make this recipe - or any others from the TY archives?

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12 Responses

  1. Timothy says:

    Looks deeeelicious, and so simple! Gotta try find some kimchi now.. hmmm..

  2. […] is one of them :  Kimchi Zen Salad in Avocado Shells – to catch it, go visit my guest post on Tasty Yummies today 😉 Thank you Beth for having me over on your beautiful blog! […]

  3. I love this post so much for two reasons. 1) it looks so delicious and the photos are just beautiful, like you mentioned.. and 2) I just discovered Pure Ella recently, as well, and I’m SO excited to have her site to browse 🙂

  4. Pure Ella says:

    Thank you so much Beth for having me over today 😉
    ♥ Ella

  5. One of my absolute favourite bloggers 🙂 So glad you hosted Ella here Beth!

    Ella- I love the simplicity here. I MUST stock up on kimchi and try this! My life has been sadly without kimchi for far too long!

  6. This salad looks and sounds amazing, and the photos are stunning!

    I’m curious what brand of kimchi you used? A lot of brands contain shellfish, to which I have a serious allergy. I’ve been meaning to look for a vegetarian/vegan version for a while, but haven’t done it yet.

    • Pure Ella says:

      Hi Kelli 😉
      Thanks for your question….
      the jar is gone and I can’t remember the name! Sorry.
      But it was shellfish free. I would suggest to check with a quality organic store and look closely at the ingredients. Most Asian stores would probably carry it with the shellfish sauce.
      Or you could make it yourself… I know I will one of these days (there’s lots of vegan recipes out there 😉
      Hope that helps. xox Ella

  7. Ella, this is super beautiful and I am sure insanely delicious! I cannot wait to try this recipe out:) I am so happy that you have healthy pregnancy cravings..mine consisted of chocolate dipped Dairy Queen ice cream cones, french fries, and pancakes. Probably why I was the size of a whale when it was all said and done.

  8. Ingrid Bloch says:

    Your posts never disappoint! They have Kimchi at our local Trader Joes (Boston)

  9. Kathy says:

    This is totally fabulous …huge thanks Ella and Beth for being so generous to share this awesome yummy recipe!

  10. Michelle says:

    Oh wow, this recipe looks seriously amazing and I have never heard of Kimchi before. I am certainly going to find out where I can purchase it down under. Thank you so much for sharing 🙂

  11. Lisa says:

    My local supermarket sells a brand called King’s that is vegan and thus fish-free. I have also tried Sunja’s at Whole Foods; I don’t remember the variety but it was also labeled vegan. That one was delicious but my husband hated the smell whenever I opened it (it is powerful!), so I couldn’t buy it again. I always assume any kimchi in a restaurant has fish in it unless it is a vegetarian or vegan place.

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