Seaweed Chip Avocado Corn Salad
Gimbugak - deep-fried seaweed chips coated in glutinous rice paste - is crushed over the finished salad to deliver a savory crunch distinct from ordinary croutons. Ripe avocado provides a creamy fat base, while blanched sweet corn adds a gentle grain sweetness that balances the richness. Cherry tomatoes and shredded red cabbage bring color and bright acidity, and a light dressing of lime juice with fine chili powder leaves a gentle heat on the finish. The chips soften quickly once they touch moisture, so they must be added at the very last moment.
Adjust Servings
Instructions
- 1
Blanch corn kernels in boiling water for 2 minutes, then drain and cool.
- 2
Dice avocado and coat with half the lime juice to prevent browning.
- 3
Halve cherry tomatoes and finely shred red cabbage.
- 4
Whisk remaining lime juice, olive oil, salt, and chili powder into a dressing.
- 5
Gently toss vegetables, avocado, and corn with the dressing.
- 6
Crush gimbugak over the top just before serving for crunch.
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