My Favorite Whole30 Lunch
This post was sponsored by the Hass Avocado Board as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Major summer favorite, comin atcha!
I’ve made this Avocado Berry Salad about 2,000 times in the last few weeks. That might be a slight exaggeration. Seriously, though, this dish has quickly become my favorite Whole30 lunch.
It’s the kind of recipe that I crave in the summer and one that is so versatile too. The ingredients can totally be changed up, depending what you have on hand. I happened to have raspberries and cherries hangin’ out in the fridge, so I added those. The greens are completely up to you too. I used mostly romaine and added some shredded cabbage and broccoli carrot slaw that happened to have. Spinach, kale or a combination of several different greens would also work well.
There is one ingredient that is nonnegotiable and that I ALWAYS have – Hass Avocados. Sorry, but this salad meal just won’t work right without a perfectly ripe avocado. It just doesn’t. Hass Avocados make pretty much any meal better. From adding creaminess to smoothies to a tasty burrito bowl topper – I’m an avocado luva!
Not only do they make everything more irresistibly tasty, but avocados contribute nearly 20 vitamins, minerals and phytonutrients, making it a good choice to help meet nutrient needs. They also act as a “nutrient booster” by helping the body to better absorb fat-soluble nutrients, such as alpha- and beta-carotene and lutein, from foods that are eaten with the fruit.
June is National Fruits and Vegetables Month. It is the perfect time to eat more fruits and vegetables, especially fresh avocados and the role they can play in achieving a healthy diet.
This fruity, fresh, vibrant salad situation just screams summer and clean eating to me. We’ve got a bed of greens topped with antioxidant-rich fruits, your choice of protein (seeds, nuts, quinoa, baked chickpeas, chicken, fish, shrimp) and ripe avocado for healthy fats. Then drizzle on the avocado dressing, which really takes this salad to the next level.
The dressing was originally going to be a vinaigrette, but I couldn’t resist throwing the other half of my avocado in the mix for a super creamy texture.
It turned out SO good. I’m already dreaming up all of the ways I can put it on everything. It’s borderline dressing perfection.
Ohmygoodness. I cannot get enough. And with one try, you’ll be making this all season too. It’s:
Filling
Super Healthy
Loaded with super foods
Flavorful
So versatile
& Fast
Warm-weather food bliss at its finest! Dive into a bowl of this superfood deliciousness!
I hope you love this salad! I know you will! If you give it a try, take a picture and tag it #kimscravings on Instagram or Twitter! I would love to see what you come up with. Enjoy, friends!
This is going to be one of those recipes where I tell you about how much of the ingredients I used and then you decide on the amounts you prefer. The only thing I would recommend measuring out specifically is the dressing. But feel free to use your own favorite dressing too.
Avocado Berry Salad
Ingredients
For the dressing:
- ½ Hass Avocado, peeled with seed removed
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 tablespoon fresh lemon or lime juice
- 1 garlic clove, chopped
- 3 tablespoons water + more as needed for desired consistency
- Salt & pepper to taste, if needed
For the salad:
- about 8 cups of your favorite greens, cabbage, slaw and/or cilantro, roughly chopped
- 1/4 cup red onion, diced
- 1/2 Hass Avocado, peeled with seed removed and sliced or diced
- 1 apple, thinly sliced or diced
- 1/2 cup raspberries, cherries, blueberries and/or diced strawberries (or a combination of all)
- Optional: diced or shredded chicken, fish, shrimp, nuts, seeds, quinoa, beans or chickpeas or a combination
Instructions
- Prepare dressing by adding all dressing ingredients to a blender or food processor and blend until smooth. Add in another tablespoon or two of water for desired consistency. Taste and add salt and pepper as needed. Set aside.
- Prepare veggies, fruits and any other ingredients you're using. Add them to a large salad serving bowl.
- Dress salad with dressing, toss and serve. Leftovers store well in the fridge (when undressed), though best when fresh.
Notes
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Something to think about….
What way do you enjoy avocados most?
I couldn’t help throwing in a picture of my little assistant. He watched almost the whole photoshoot! Future food photographer! Ha!
