Korea Meets Mexico Salad!

Updated: Apr 16


A typical day in my kitchen at lunchtime with blended ingredients and flavours. This looked and tasted great so I wanted to share it with you. ⠀

I tend to do a small bit of prep whilst clearing up from breakfast, and chopped and roasted the sweet potato and onion.⠀

I had an avocado that needed eating, so used that and then opened a tin of black beans which are lovely in a salad. ⠀

Always love a few nuts and seeds sprinkled on for crunch and good fats. ⠀

Other than that I fancied some spice and was keen to open my new pack of @lauriesfoods kimchi kraut, spicy and full of ginger! ⠀

Blending dressings like this takes a minute and there are so many flavour options.⠀

Ingredients:⠀

Roasted sweet potato with red onions⠀

2 tbsp black beans⠀

1/2 avocado⠀

1 tbsp savoury seeds⠀

5 walnuts⠀

Rocket, spinach and alfalfa sprouts⠀

For the dressing, in a small blender add the following and blend till smooth; ⠀

1 tsp Gochujang (Korean chilli paste)⠀

2 tbsp natural yoghurt or mayonnaise ⠀

1 tbsp kimchi ⠀

2 cherry tomatoes⠀

Spicy, delicious, nutritious dressing⠀

High in fibre

Great gut support

Fabulous good fats


If you don’t fancy this exact salad I hope it inspires you to enjoy your lunch.⠀

Simple. Delicious. Nutritious.⠀

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