Thursday, October 28, 2010

Avocado Salad with an Orange-Balsamic Vinaigrette

The Chef: Colleen

The Menu: A huge salad bowl of organic red leaf lettuce, shredded carrots, green onions, chickpeas, and gobs of avocado—all tossed in a homemade vinaigrette made with orange juice, balsamic vinegar, olive oil, and sea salt.

The Goods: I know this isn't the sexiest meal, but sometimes you just need a good, fresh salad for lunch. After two weeks of (delicious) Indian food on the VegNews Great Adventure to India and a few days of eating at local Mission eateries (the options are endless!), it was time for a healthy brown-bag meal. This hit the spot, and just what I need before a fun night out at San Francisco Vegan Drinks. It's our last of the year, so if you're in the area, join us for $5 Pumpkin Harvest Martinis, 97-cent soy hot dogs, and free vegan popcorn. VN Publisher Joseph Connelly and I leave tomorrow for the much-anticipated Boston Vegetarian Food Fair, so an early Happy Halloween to all!

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