Fermented by LAB

Summer Salad with Probiotic Dressing

KIMCHIAlana Holloway

This salad recipe is more of a guide than a strict recipe.  Use whatever vegetables take your fancy or are in season.  Feel free to use another bitter salad leaf in place of chicory; the creaminess of the avocado and sweetness from the sweet potato/squash really balances the flavour. Proportions are up to you… have fun!  It makes an extremely colourful salad for al fresco dining and will be sure to put smiles on faces at any summer BBQ. 


Tahini –the end of the jar is perfect for this dressing
Kraut or kimchi brine
Olive oil
Cooked quinoa; I like it when it’s still slightly warm
Steamed broccoli
Steamed baby carrots
Red chicory
Roasted sweet potato or butternut squash
Roasted red onion
Toasted pumpkin and sesame seeds
Redcurrants or pomegranate seeds
Optional: edible flowers such as calendula or nasturtium


-      Make the dressing by mixing two-parts tahini to one-part kraut/kimchi brine.  It’s a great way to use up the end of the jar; simply pour the brine into the tahini jar and shake to emulsify.  You may need to scrape the bits from the bottom with a spoon and shake again.  There’s so much flavour in the brine that you need little else to make this delicious dressing.

-      Soften the kale by massaging it in a bowl with a little kraut or kimchi brine and dash of olive oil.  Massage until it becomes a vibrant green and set to one side whilst you prepare the rest of the salad.

-      Spoon the cooked quinoa onto a serving dish, then begin layering the other ingredients onto the plate, minus the redcurrants/pomegranate and flowers. Drizzle the probiotic dressing over the salad – as much or as little as you fancy – and finish by sprinkling with the redcurrants/pomegranate seeds and flowers.