Recipe
By Rachel DiNuzioMay 7th, 2025
Fennel, Cucumber, Avocado & Kimchi Salad with Miso-Algae Oil Dressing
This salad is a vibrant mix of crisp fennel, cool cucumber, creamy avocado, and tangy kimchi, all brought to life with a punchy miso-algae oil dressing. Toasted sunflower seeds add just the right crunch, while fresh mint and fennel fronds give it a bright, herbaceous finish. It’s a refreshing, umami-packed dish that’s as satisfying as it is beautiful on the plate.
Ingredients
For the salad
Butter lettuce
Small bulb fennel, thinly shaved (reserve fronds)1 pc
English cucumber, thinly sliced1/2 cup
Radishes, thinly shaved2 pcs
Ripe avocado, sliced or cubed1/2 cup
Kimchi, chopped and lightly drained or rinsed1/3 cup
Fresh mint leaves, torn2 tbsp
Chopped reserved fennel fronds1 tbsp
Toasted sunflower seeds1 tbsp
For the dressing
White or yellow miso1 ½ tsp
Rice wine vinegar2 tbsp
Honey1 tsp
Algae oil3 tbsp
Garlic clove, grated1/2
Knob of ginger, grated1/2 inch
Salt and pepper, to taste
Step 1
In a small bowl, whisk together the dressing ingredients until combined.
Step 2
Taste and adjust seasoning to preference.
Step 3
To make the salad, layer the butter lettuce, fennel, cucumber, radishes, avocado, kimchi, sunflower seeds, mint, and fennel fronds.
Step 4
Spoon dressing over and enjoy.
