April in the Kitchen – Carrot and Avocado Salad with Crispy Kale and Hijiki

The pictures don’t do this dish justice, it was absolutely delicious. You can serve this vegetable dish either warm or at room temperature as a salad. It’s an amazing combination of flavors and textures. It’s also a powerhouse of nutrition. Sweet spring carrots, creamy avocado, crispy baked kale, and crunchy hijiki seaweed combine to make a stunning salad.

Recipe adapted from “The Fat Radish, Kitchen Diaries“.

Carrot and Avocado Salad with Crispy Kale and Hijiki

(serves 6)

  • 1/4 cup soy sauce
  • 2 tablespoons seasame oil
  • 1/4 cup mirin
  • 2 tablespoons fish sauce
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 ounce dried hijiki (about 1/4 cup), rinsed and soaked in warm water for 15 minutes, drained
  • 1 bunch curly kale, stripped from the stem and torn into small pieces
  • 5 tablespoons of olive oil, divided
  • 1/2 teaspoon Chinese five spice powder
  • 1/2 teaspoon coarse salt
  • 1 pounds spring carrots, scrubbed and trimmed
  • 2 ripe avocados, peeled, pitted and cut into wedges. 
  • Black sesame seeds for garnish (optional)
  1. In a mixing bowl, whisk together the soy sauce, seasame oil, mirin, fish sauce, garlic and ginger. Add the drained hijiki and set aside.
  2. Preheat the oven to 325 degrees F
  3. Place the kale on a baking sheet and rub with 2 tablespoons of the olive oil. Sprinkle with the five spice powder and salt. Place in the oven and bake, turning once, until crispy, about 20 minutes. Set the kale aside to cool.

    Crispy Kale

    Crispy Kale

  4. Bring a pot of salted water to a bowl and add the carrots. Cook until nearly tender, about 10 minutes depending on size. Transfer to a paper towel lined plate to drain and cool. Cut in half lengthwise.
  5. Place the remaining 3 tablespoons of oil in a heavy skillet on medium-high heat. Add the carrots to the pan and cook, stirring until brown and caramelized, about 10 minutes. Transfer to a large bowl.
  6. Spoon the drained  hijiki and its marinade over the carrots, add the kale and avocado wedges (if not serving immediately, wait to add the avocado), stir gently to combine.
  7. Add the avocado just before serving and combine gently.
  8. Sprinkle with sesame seeds.


This dish would be suitable for vegetarians and can be gluten free if you use gluten free soy sauce.

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