My favorite way to get probiotics into my diet is by eating kimchi. Kimchi is a Korean dish similar to sauerkraut. It's also made from fermented cabbage, and often eaten as a side dish. Even if kimchi had no magical probiotic powers I would still eat it regularly. It is delicious! Kimchi adds so much flavor, texture, and color to food. The crunch and sourness are especially delightful in this salad made with avocado massaged kale, chickpeas, and roasted sweet potatoes.

Kimchi Kale Salad [Vegan]

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Cooking Time



  • 5 cups curly kale, chopped
  • ½ avocado
  • 2 tbsp freshly squeezed lemon juice
  • ¼ tsp sea salt
  • ½ cup vegan kimchi
  • 1 cup chickpeas
  • 1 roasted sweet potato (I used a Japanese yam)
  • 3 tbsp toasted pumpkin seeds
  • dash of fennel seeds and black sesame seeds


  1. Place the chopped kale into a large mixing bowl.
  2. Add the avocado, lemon juice, and sea salt.
  3. Using your hands, massage the avocado into the kale until the green are tender (about 2 minutes).
  4. Add the kimchi, chickpeas, sweet potato, and seeds.
  5. Season to taste with more sea salt, and enjoy!


Some kimchi is made using fish or shrimp sauce (I've even seen it made with beef stock), so make sure yours is vegan.


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