By now, you’ve probably read the infamous New York Times article about how vegetarians are starving in the Midwest. As part of my job as the food writer for Lawrence.com and the Lawrence Journal-World, I wrote a response, which you can read here. It’s gotten a lot of attention, for which I’m grateful.
Now, as you can see from the pic above, I’m definitely not going hungry. Even in the winter, I can manage to throw together a salad with ingredients purchased from any old store. And this salad, inspired by my friend Lauren‘s love of all veggies fermented, is really, really good.
It has a kale base and is topped with tons of nutrient-dense goodies: squash, avocado, olives and kimchi, the aforementioned fermented product. I’m trying to add kimchi to more of my meals as a way to get more gut-improving probiotics. Right now, I get most of my probiotics from kombucha, which is yummy, but pretty expensive. So, needless to say, I’m looking for cheaper alternatives. Kimchi fits the bill, and it’s absolutely perfect on salads like this one.
Kimchi Squash Kale Salad
1/2 bunch green kale
1 to 2 cups chopped cooked squash (I used 1.5 roasted sweet dumpling squash)
1/2 cup kimchi (or more)
1/2 avocado, chopped
Tear the kale leaves into small pieces and discard the stems. Put the pieces in a bowl and top with avocado, massaging it gently into the kale pieces. Top with squash, kimchi and olives. Enjoy! Serves 1 as a dinner salad or 2 as a side salad.