Avocado with Kimchi and Bell Peppers

This mini basket of nutty and buttery avocado with kimchi and vegetable dices burst of fresh colors and flavors. No cooking required—only careful selection of garden-fresh vegetables. The nutritious tidbits are simple to prepare.

Serves 4

15 minutes to prepare


2 Mexican Hass avocados, preferably, halved, seeds removed

1 cup aged whole cabbage kimchi, white stem part only, stuff shaken off, rinsed and seasoned

¼ green bell pepper, cut into ½-inch dices

¼ red bell pepper, cut into ½-inch dices

¼ yellow bell pepper, cut into ½-inch dices

2 tablespoons black olives, thinly sliced

2 large sweet green onions, cut into ½-inch rings (optional)

1 tablespoon freshly squeezed lemon juice

1 tablespoon dry vermouth or white wine

1 tablespoon toasted sesame seeds

1 tablespoon parsley, coarsely chopped

Mint sprigs for garnish


A few hours in advance, cut the avocado meat into cubes, carefully keeping the shells intact. With a teaspoon, scoop out the meat. (grapefruit spoon works well.) Transfer to a working tray. Slice kimchi into ½ inch dices. Squeeze-dry with paper towel and add the seasoning. Toss well. Transfer to the working tray, next to the avocado cubes. Place diced bell peppers, large sweet green onions and olive slices next to them, keeping all separate. Transfer to the refrigerator. Just before serving, bring out to the work surface. Toss all lightly. Place the 4 avocado shells in front of you. Reserving 2-tablespoon avocado cubes, attractively stuff the shells with the ingredients from the working tray.  Wipe-off the small mixing bowl. Add the lemon juice, vermouth and reserved avocado cubes. Mash well into a thin sauce and spoon over the stuffed avocado shells. Garnish with sesame seeds, parsley and mint. Serve as an appetizer or side dish. Serve on well chilled glass plates.