Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.
Today: Gena pairs her favorite food with summer's freshest berries.
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It’s no great secret that avocados are just about my favorite food, ever. I enjoy them in salads, in sandwiches, blended into smoothies, and even in avocado chocolate mousse. The creamy yet neutral flavor of avocados means that they seem to go well with just about anything and everything.
Berries and avocado happen to be one of my favorite combinations. I love the way tart, juicy berries contrast with the cool, creamy, and mild taste of avocado. This marriage works well in smoothies, but it’s probably most apparent in a beautiful berry and avocado salad. The one you see above featured blueberries and raspberries, avocado, farmer’s market greens, and two tablespoons of hemp seeds. The dressing was a mixture of olive oil, equal parts lemon and orange juice, sea salt, pepper, and just a hint of dijon mustard.
On the side was a nice little bowl of roasted red potatoes. Because man can’t live on greens and berries alone.
Photo by Gena Hamshaw
What's your favorite salad combination? Tell us in the comments below!
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.