Mixed Greens with Avocado and Blueberries
from Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes for Special Occasions
(c) 2011 Nava Atlas
(Nava Atlas is a brilliant chef and prolific cookbook author — I couldn’t get through November and December without Vegan Holiday Kitchen!
We’re proud to have Nava as an adjunct faculty member of Main St. Vegan Academy.)
Gluten-free, soy-free, and (if you leave out the walnuts) nut-free. 8 servings.
“This gorgeous salad is a snap to make and adds a splash of color (and lots of antioxidants) to a summer meal.”
2 to 3 ounces mixed baby greens
2 good handfuls baby spinach or baby arugula
1 cup fresh blueberries
1 medium red bell pepper, cut into short, narrow strips
1 medium yellow bell pepper, cut into sort, narrow strips
1/2 cup chopped and lightly toasted walnuts
2 medium firm, ripe avocados, peeled and diced
2 Tbls. olive oil or other healthy vegetable oil, as desired
2 Tbls. lemon juice, or more, to taste
* Combine all the ingredients in a serving bowl and toss together. Cover and set aside until ready to serve, or serve at once.