Chock-full of superfoods like avocado, kale, sunflower seeds and ginger, this salad is worth adding to your mealtime repertoire and takes no time to throw together. I like to make extra dressing and use it as a healthy dip for crudites or as a sandwich spread. It will keep in the fridge for up to a week.
Recipe courtesy of Judy Joo
Episode: Healthy Eats
Superfoods Salad with Carrot-Doenjang Dressing
30 min
30 min
4 to 6 servings
30 min
30 min
4 to 6 servings


  • 2 tablespoons vegetable oil
  • 2 tablespoons rice vinegar 
  • 1 tablespoon doenjang (Korean soybean paste) 
  • 1 tablespoon fresh lemon juice 
  • 1 1/2 teaspoons mirin
  • 1 1/2 teaspoons toasted sesame oil 
  • 1 carrot, coarsely chopped 
  • One 3/4-inch knob fresh ginger, peeled and coarsely chopped 
  • Kosher salt or sea salt and freshly ground black pepper 
  • 6 ounces (170 grams) kale, stemmed and coarsely chopped
  • 1 small carrot, shaved into ribbons with a peeler or on a mandoline 
  • 1 red bell pepper, finely chopped 
  • 1/2 red onion, finely chopped, soaked in cold water for 10 minutes and drained well 
  • 1/4 cup (175 grams) toasted sunflower seeds 
  • 1 firm but ripe avocado, halved, pitted and peeled 
  • 1/2 lime, optional


For the dressing: In a blender, combine the vegetable oil, rice vinegar, doenjang, lemon juice, mirin, sesame oil, carrots, ginger, and salt and pepper to taste. Process until smooth. Pour the dressing into a small bowl and set aside.

For the salad: Submerge the kale in a large bowl of cold water and massage vigorously for about 3 minutes to break down the chewy fibers. Drain, dry well and transfer to a large bowl.

Add the carrots, peppers, onions and sunflower seeds to the kale and toss together. Drizzle 1/4 cup of the dressing over the salad and toss to coat, adding more dressing to taste.

Divide the salad among four to six plates. Cut the avocado into thin wedges and squeeze some lime juice over top, if desired. Arrange the wedges on the salads and serve immediately.

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