Korean Avocado Kimchi Salad Cups

This delightful hand-held salad offers the gut-benefits of fermented vegetables with the goodness of good fats in one satisfying bite.

This recipe from Avocados from Mexico is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings 8 Serving Size 1/2 Cup

2 avocados (diced)
2 cups Kimchi, prepared
1 large head butter (Bibb) lettuce, leaves separated
1 large carrot (grated)
1 cup red cabbage (shredded)
2 green onions (sliced)
1 tablespoon toasted sesame seeds
1 lemon (quartered)

Directions

Tip: Click on step to mark as complete.

In a medium bowl, mix together the diced avocado, kimchi, and carrot.
To serve, top butter lettuce leaves with avocado-kimchi mixture. Top with chopped green onions and sprinkled with toasted sesame seeds. Serve with lemon wedge.

Korean Avocado Kimchi Salad Cups

Calories

80 Per Serving

Protein

2g Per Serving

Fiber

4g Per Serving

Nutrition Facts

Calories		80
Total Fat		6.0 g
	Saturated Fat	1.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	4.0 g
Cholesterol		0 mg
Sodium		200 mg
Total Carbohydrate		7 g
	Dietary Fiber	4 g
	Sugars	2 g
Protein		2 g

This delightful hand-held salad offers the gut-benefits of fermented vegetables with the goodness of good fats in one satisfying bite.

This recipe from Avocados from Mexico is an American Heart Association Heart-Check Certified Recipe.

Korean Avocado Kimchi Salad Cups

Calories

80 Per Serving

Protein

2g Per Serving

Fiber

4g Per Serving

Calories		80
Total Fat		6.0 g
	Saturated Fat	1.0 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.0 g
	Monounsaturated Fat	4.0 g
Cholesterol		0 mg
Sodium		200 mg
Total Carbohydrate		7 g
	Dietary Fiber	4 g
	Sugars	2 g
Protein		2 g

Ingredients

Servings 8 Serving Size 1/2 Cup

2 avocados (diced)
2 cups Kimchi, prepared
1 large head butter (Bibb) lettuce, leaves separated
1 large carrot (grated)
1 cup red cabbage (shredded)
2 green onions (sliced)
1 tablespoon toasted sesame seeds
1 lemon (quartered)

Directions

Tip: Click on step to mark as complete.

In a medium bowl, mix together the diced avocado, kimchi, and carrot.
To serve, top butter lettuce leaves with avocado-kimchi mixture. Top with chopped green onions and sprinkled with toasted sesame seeds. Serve with lemon wedge.

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Korean Avocado Kimchi Salad Cups

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