Kimchi, Cucumber & Avocado Salad

While I was in college, I worked at Japanese sushi restaurant. Like most Japanese restaurants in the U.S., the place at which I worked was owned and operated by a Korean family. Before each shift, all employees and the owner (who was also the head chef) would sit down for a meal. This meal was usually interesting, sometimes a little strange and always very Korean. It’s not surprising then that kimchi was such a common occurrence on the table. Strange to me at first, kimchi became something I crave quite often. I go through spurts when I eat it just about daily and while I don’t make my own, the store bought variety fits the bill just fine for me.

My favorite way to eat kimchi is simply as a salad topper.

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ingredients
1/2 avocado, thinly sliced
1/2 cucumber, thinly sliced
1 t fish sauce
1/4 c kimchi
1/2 T basil, chopped
Dash black pepper

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