SaladsEasy

Gimbugak Avocado Salad (Seaweed Chip Avocado Corn Salad)

A crispy 2-serving gimbugak salad with auto-scaling for balanced crunchy ratios.

Prep 14minCook 6min2 servings

gimbugak saladavocado corn saladcrispy seaweed saladkorean fusion salad2 serving recipeauto scaling

Ingredients (2 servings)

Ingredient	Amount	Unit
fried seaweed chips (gimbugak)	35	g
avocado	150	g
sweet corn kernels	120	g
cherry tomatoes	120	g
red cabbage	70	g
lime juice	15	ml
olive oil	14	ml
salt	2	g
fine chili powder	1	g

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.

Do not mix gimbugak early; use it as a final topping.

For less heat, swap chili powder with paprika.

Calories

271

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

Serves 2 abalone seaweed salad with auto-scaling by serving size.

A refreshing acai bowl blended with frozen fruit and topped with granola for a nutrient-dense breakfast.

An Italian antipasto-style salad with crisp vegetables, olives, cheese, and cured meat.