Cucumber Kimchi and Tomato Salad

VORBEREITUNGSZEIT 10 Min.

ZUBEREITUNGSZEIT 0 Min.

PORTIONEN 2

SCHÄRFEGRAD

ZUTATEN

4 oz cherry tomatoes, halved
1 cup cucumber kimchi
1/2 avocado, diced
1/2 Tbsp Yondu
1 Tbsp olive oil
1/4 lime, juiced
1/2 bunch cilantro, chopped

8 oz cherry tomatoes, halved
2 cups cucumber kimchi
1 avocado, diced
1 Tbsp Yondu
2 Tbsp olive oil
1/2 lime, juiced
1 bunch cilantro, chopped

16 oz cherry tomatoes, halved
4 cups cucumber kimchi
2 avocado, diced
2 Tbsp Yondu
4 Tbsp olive oil
1 lime, juiced
2 bunches cilantro, chopped

ZUTATEN

4 oz cherry tomatoes, halved
1 cup cucumber kimchi
1/2 avocado, diced
1/2 Tbsp Yondu
1 Tbsp olive oil
1/4 lime, juiced
1/2 bunch cilantro, chopped

8 oz cherry tomatoes, halved
2 cups cucumber kimchi
1 avocado, diced
1 Tbsp Yondu
2 Tbsp olive oil
1/2 lime, juiced
1 bunch cilantro, chopped

16 oz cherry tomatoes, halved
4 cups cucumber kimchi
2 avocado, diced
2 Tbsp Yondu
4 Tbsp olive oil
1 lime, juiced
2 bunches cilantro, chopped

ZUBEREITUNG

Combine the cherry tomatoes, cucumber kimchi and avocado in a bowl.
Whisk the Yondu, olive oil and lime juice, then drizzle over the salad.
Toss gently and finish with the cilantro. Serve immediately.

ZUBEREITUNG

Combine the cherry tomatoes, cucumber kimchi and avocado in a bowl.
Whisk the Yondu, olive oil and lime juice, then drizzle over the salad.
Toss gently and finish with the cilantro. Serve immediately.



Cucumber Kimchi and Tomato Salad VORBEREITUNGSZEIT 10 Min. ZUBEREITUNGSZEIT 0 Min. PORTIONEN 2 SCHÄRFEGRAD ZUTATEN 4 oz cherry tomatoes, halved 1 cup cucumber kimchi 1/2 avocado, diced 1/2 Tbsp Yondu 1 Tbsp olive oil 1/4 lime, juiced 1/2 bunch cilantro, chopped 8 oz cherry tomatoes, halved 2 cups cucumber kimchi 1 avocado, diced 1 Tbsp Yondu 2 Tbsp olive oil 1/2 lime, juiced 1 bunch cilantro, chopped 16 oz cherry tomatoes, halved 4 cups cucumber kimchi 2 avocado, diced 2 Tbsp Yondu 4 Tbsp olive oil 1 lime, juiced 2 bunches cilantro, chopped ZUBEREITUNG Combine the cherry tomatoes, cucumber kimchi and avocado in a bowl. Whisk the Yondu, olive oil and lime juice, then drizzle over the salad. Toss gently and finish with the cilantro. Serve immediately.