New Years is deemed the time of new beginnings, but for me, nothing inspires a positive change like the coming of spring. (Waking up to a quiet snow-covered earth after having a bit too much champagne the night before does not! Maybe I’m in the minority here.) Being a witness to tree buds emerging, plants breaking through the soil, and birds returning from their trips south inspire me to take the reins of my life and health again, especially if they’ve become a bit slack in recent months.
Health and food can be very specific to the individual, but there’s one thing that everyone can benefit from, and it’s probiotic-rich vegetables. My inspiration from spring this year was to bring more of these vegetables into your home in a non-threatening and enjoyable way. Eating is meant to, and should be, an enjoyable experience after all!!
If you’ve tried sauerkraut, kimchi, or any other fermented vegetable, you know these gems have a very distinct and tangy taste. Some people love this taste and other’s don’t. The first time my lively mom tasted kombucha she referred to it as tasting like “battery acid.” (Your guess is as good as mine.) But after a few more tries at a later date, she was a convert.
Today’s recipe challenge – kimchi. Kimchi is a Korean sauerkraut with a lot of chilis, garlic and ginger. My answer? Bacon and avocado. Oh, and, put an egg on it (or with it). Naturally. The result – a hearty egg salad with gut-healing bacteria and nutrients from the kimchi, crunch and smokiness from the bacon, and creaminess from the avocado.
I cannot overstate my love for avocados. They add creaminess to soups and smoothies without overpowering any flavors, mix with chocolate like a dream and can serve as an amazing substitute for mayonnaise in a lot of food situations, like this recipe for example. It’s so easy and delicious to switch out the mayonnaise.
As for the kimchi, I make a few fermented foods myself, but I do buy a fair amount as well. Kimchi is definitely on the list of the ones I buy. All brands taste a bit different, so if you don’t like one, give another a try. If you happen to live in the Midwest region of the states, I really love Spirit Creek Farm’s kimchi. It’s pretty mild and obviously delicious.
This recipe makes for a great weekday lunch or lighter dinner that can come together in minutes with a little prior meal prep – make extra hard-boiled eggs or bacon over the weekend and leave them in the refrigerator to use in this recipe during the week. Speaking of bacon, I didn’t include directions on how to cook the bacon, as many folks have their own personal favorite method? If you’d like step-by-step instructions, I’ve included links to cooking it on the stovetop and oven in the recipe from the very informative Kitchn website.
Cheers to your health! I hope you enjoy!
- 1 avocado
- 2 tablespoons chopped chives **
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 teaspoons lemon
- ¼ cup water
- 8 hard-boiled eggs (directions to follow)
- 8 strips cooked bacon, roughly chopped *
- 1 avocado, seed and skin removed and roughly chopped
- ½ cup kimchi, roughly chopped
- Head of bib or romaine lettuce (8-10 leaves)
- ¼ cup fresh chives **
- ¼ cup shredded red cabbage (optional)
- To make hard-boiled eggs, place eggs in a pot and cover with water. Bring the water to a boil, then turn off the heat, cover the pot, and leave the eggs cooking in the warm water for 10 minutes. At the end of 10 minutes, drain the warm water carefully, and refill the pot with cold water to cool the eggs down.
- While the eggs are cooling, prepare the dressing. Place all the dressing ingredients in a high speed blender and blend until smooth, about 10-15 seconds. The dressing should be relatively thick. Add just enough water to get the blender blades to turn.
- When the eggs have cooled, carefully peel the shell from each one and roughly chop the whites and yolks.
- Gently mix the eggs with the dressing and then with the bacon, avocado, and kimchi.
- Divide salad among 8-10 bib or romaine lettuce leaves and top with chives and red cabbage.