Kimchi Dressing and Salad Greens with Avocado and Sweet Potato Fries

Fermented foods are good for the gut, natural probiotics. Kimchi* 김치 is a Korean fermented cabbage with chili. It can also be made with fish. This is a Korean breakfast, then too, lunch or dinner might be just as good.

Makes 4 servings

1/2 cup (120 ml) each: organic (dairy-free) yogurt, avocado oil and coconut oil
1/4 cup (50 g) kimchi
1/4 cup (60 ml) miso (gluten- and dairy-free)
1 Tbs. (15 ml) each: fish sauce and rice wine vinegar
2 medium organic sweet potato, peeled and diced
6 cups (12oo g) organic mixed lettuce
1 organic avocado, sliced
ground black pepper to taste

A. Step 1:
1. In a bowl of a food processor or strong blender, add the yogurt, kimchi, miso, vinegar, and fish sauce. Run on high and slowly drizzle in the avocado oil, about 30 seconds. Set aside.
2. Sauté over medium-high heat, melt the coconut oil.
3. Place a single layer of the sweet potato cubes in the pan. Cook, stirring, until all sides are golden brown, 7-10 minutes. Remove from he heat, set aside to cool.

B. Step 2:
1. In a large bowl, 

• put in the lettuce 
• add spoonfuls of dressing
• the avocado
• the sweet potato fries
• stir until well coated
• add more dressing if you like
• seasons to taste with black pepper
• Serve!

*See other ways to eat Kimchi: https://veggiefernandezs.blogspot.com/2018/02/a-la-kimchi.html
"Zucchini 'Ramen' Bowl": https://veggiefernandezs.blogspot.com/2017/02/zucchini-ramen-bowl.html
"Korean Chicken and Bean Salad": https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html