Vegan Potato Salad Dressed with Avocado

It's been an unseasonably hot spring this year in London, Ontario. Seems winter went and summer just kicked right in. That means more salads have been appearing on the menu. Potato salad always seems to be a popular choice and is especially suited to potlucks and picnics — especially this one that is made without eggs or a dairy-based dressing.

I've never been especially fond of mayonnaise and lately I have tried to replicate the creaminess that is often present in potato salads and coleslaws with fresh avocado. I have been delighted with the results and plan to try something different with my favorite Caesar salad next time I make it. The dressing here adds a tangy element to the salad that is not to be missed if you enjoy dressing up potatoes. It's super easy to prepare too, and the dressing can be made up while the vegetables are roasting. Roasting the potatoes is a fantastic way to prevent the potatoes from getting mushy and brings out their natural goodness while preserving more of the nutrients. As for roasted asparagus, it takes so little time if the asparagus is fresh. In this instance, the oven was already heated up with the potatoes and so it only made sense to skip steaming or pan-frying the asparagus.

Vegan Potato Salad Dressed with Avocado

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on June 8, 2015 Golden brown roasted potatoes and tender roasted asparagus tossed in a creamy, tangy and zesty avocado and dill dressing — perfect for hot summer days Print this recipe Salad: 2 lbs (900 g) white potatoes, cut into 1/2 cubes or triangles 1 bunch (1 lb or 450 g) asparagus 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 teaspoon fresh cracked black pepper 2 green onions, trimmed and chopped Dressing: 1 avocado, pitted and peeled 2 tablespoons fresh dill, chopped juice from 1 lemon (3 tablespoons) 1 green onion, trimmed and chopped 1 tablespoon nutritional yeast (optional) 1 teaspoon Dijon mustard sea salt and fresh cracked black pepper to taste Instructions: Preheat an oven to 425°. Toss the potatoes with half of the oil and transfer to a baking sheet lined with parchment paper, taking care to spread them evenly. Season with some salt and pepper. Roast for about 15 minutes, flip them, and roast for another 10 minutes until lightly browned and fork tender. Meanwhile, snap the woody ends off of the asparagus spears and chop the spears into 1-inch pieces. Push the potatoes to the side to make room for the asparagus. Drizzle the asparagus with the remaining oil and season with a bit more salt and pepper. Place the pan back in the oven and roast the vegetables for 10 minutes until the asparagus is tender. Transfer the vegetables to a large bowl and add the green onions. Let the salad cool to room temperature. To make the dressing, combine all of the ingredients in a small food processor until smooth. Add a little water if necessary. Toss the salad with the dressing and serve at room temperature or chilled. Makes 4 to 6 servings

I am sharing this with Jacqueline's Meat Free Monday event, and also No Croutons Required, a monthly event showcasing vegetarian soups and salad, alternately hosted by Jac and myself. Jacqueline is hosting the June 2015 edition.

More potato salads to enjoy this summer:
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Mexican-Style Potato Salad With Avocado and Jalapeño
Creamy Herbed Potato and Green Pea Salad
Warm Baby Potato and Asparagus Salad

Audio: rain

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Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules - The Empire of Silence

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Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfected suited as an appetizer and accompaniment. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers all the while cooled and tempered by the chunks of refreshing avocado. It's snap to whip up too and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Note: Chipotles are very hot, so be sparing with them if you are sensitive to heat. This recipe calls for one avocado, but last time I made it I used two. Adjust to suit your preferences.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner Cuisine: Mexican Published on March 12, 2015 Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles Print this recipe Ingredients: 1 to 2 dried chipotle chilies 1-inch piece ginger, grated or finely chopped 1 large shallot, finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1/2 teaspoon ground cumin dash of paprika 1 tablespoon olive oil 2 teaspoons white wine vinegar a few pinches of sea salt 1 pint (2 cups) cherry tomatoes, halved or quartered 1 avocado, pitted and chopped Instructions: Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop. In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado. Makes about 3 cups

Other delightful salsas to enjoy:
Mexican Tomato and Jalapeño Salsa
Feta and Olive Salsa
Black-Eyed Pea Salsa
Avocado Pomegranate Salsa

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Biosphere

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Avocado Blackberry Smoothie

The holidays are often a time of indulgence. Larger meals and more sweets. Once the festivities are over, many of us turn to healthier and cleansing solutions for meals. Smoothies are always a good choice to start the day, especially when creamy avocado and berries take the shining role, as they do here along with banana, almond milk and hemp seeds. In addition, not only is this smoothie packed with nourishment, but it takes hardly anytime at all to whiz up. If you like your smoothies sweeter, simply add more honey.

Avocado Blackberry Smoothie

Recipe by Lisa Turner Published on January 6, 2015 Quick, easy, refreshing and creamy smoothie with avocado and blackberries sweetened with banana and honey Print this recipe Ingredients: 1 ripe avocado, pitted, peeled and chopped 1 cup blackberries 1/2 ripe banana 3 tablespoons hemp seeds 1 cup almond milk 1/2 cup coconut water or additional almond milk 2 to 3 teaspoons raw honey, to taste Instructions: Combine all of the ingredients in a blender. Process until smooth, adding more almond milk or coconut water as necessary. Serve in glasses. Makes 2 servings

Other smoothie recipes to try:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Frozen Mango Lime Lassi
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Delicious Mornings: Comforting Breakfasts Baked from Scratch

Audio Accompaniment: Chantal Acda

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Avocado Mango Salad with Cilantro and Roasted Cashews

This is certainly on the list of the most refreshing and vibrant salads I have ever enjoyed. Colorful chunks of sweet mango and creamy avocado are dressed up with a bold and tangy lime dressing that embraces the herbs and fruit for a extra boost to the palate without overpowering the balance of flavors throughout. I've added jalapeño here for a bit of a kick and stove-top toasted cashews for some nuttiness and texture. There's a lot going on here, but it all comes together texturally and textually for a stunning taste experience. Despite the complexity of flavors, putting this salad together takes very little time at all and should be considered an ideal summer meal accompaniment or light lunch.

In addition to serving as a side salad, consider the various roles this dish can play at the table and serve it up much like you would your favorite condiments, such as a chunky chutney.

Avocado Mango Salad with Cilantro and Roasted Cashews

Recipe by Lisa Turner Adapted from Vegan Eats World: 300 International Recipes for Savoring the Planet Published on July 21, 2014 Beautiful summer salad of chunks of creamy avocado and sweet mango tossed in a zesty lime dressing and tossed with fresh mint and toasted cashews Print this recipe Dressing: juice from 1 lime (2 tablespoons) 2 tablespoons olive oil 2 teaspoons white balsamic vinegar or 1 teaspoon balsamic vinegar 1 teaspoon champagne vinegar or white wine vinegar 1 teaspoon coconut sugar 1/2 teaspoon sea salt fresh cracked black pepper to taste sprinkle of dried red pepper flakes (optional) Salad: 1/3 cup raw cashews, halved or chopped 1 ripe avocado, pitted, peeled and cut into cubes 1 ripe red mango, pitted, peeled and cut into cubes 1 small red onion, cut into thin slices 1 cup fresh cilantro, chopped 1 tablespoon fresh mint, finely chopped 1 jalapeño, cut into rings and seeded unsweetened dried grated coconut for garnish Instructions: Toast the cashews in a dry unoiled skillet over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Remove from heat and set aside. To make the dressing, whisk together all of the ingredients in a small bowl. In a medium bowl, pour the dressing over the avocado and gently toss. Add the mango to the bowl, along with the red onion, cilantro, mint, jalapeño and half of the cashews. Gently toss to coat. Serve at room temperature or cold, garnished with the remaining cashews and some grated coconut. Makes about 3 to 4 cups or 2 to 3 servings

I'm sharing this with Jac's Bookmarked recipes, a monthly event showcasing food inspired by fellow bloggers, cooks and cookbooks.

Other salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Avocado Greek Salad
Red Kidney Bean Summer Salad
Potato and Green Bean Chaat Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Marsen Jules

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Avocado Greek Salad

Salads appear on my table year round, but they are especially suited to the summer months when the produce is fresh and local and lighter meals are in order. All the fixings of your usual Greek salad are featured here — fresh vegetables, olives and feta — but the twist here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for some extra creaminess. The possibilities here are endless really, although a healthy helping of good quality olives and cheese are in my mind essential.

This refreshing variation on my usual Greek salad is rather substantial and could easily be a meal in itself, although I found it especially satisfying when paired with baked falafel stuffed in pita breads.

Avocado Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on July 10, 2014 A modern-style Greek salad with a zesty dressing, plenty of feta cheese and Kalamata olives, and chunks of avocado to provide a creamy texture contrast and a dose of added nourishment Print this recipe Salad: 1 small head romaine lettuce, torn into pieces 1 small head radicchio, cut into pieces 1/2 English cucumber, sliced 1/2 red bell pepper, seeded and cut into strips 1/2 green bell pepper, seeded and cut into strips 1 pint cherry tomatoes, halved 1 small red onion, cut into half rings 1 to 1 1/2 cups Kalamata olives, pitted and halved 2 avocados, cut into chunks 1 1/2 cups feta cheese, crumbled Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar 2 tablespoons balsamic vinegar juice from 1 lemon (3 tablespoons) 1 tablespoon fresh thyme (1 teaspoon dried) 1 tablespoon fresh chopped oregano(1 teaspoon dried) 1 tablespoon fresh chopped basil leaves (1 teaspoon dried) fresh cracked black pepper and sea salt to taste a few sprinkles of dried red chili flakes (optional) Instructions: To make the dressing, whisk together all of the ingredients in a small bowl. In a large bowl, toss together the lettuce, radicchio, cucumber, peppers, tomatoes, onion and olives. Just before serving, peel and pit the avocados and cut into bite-size pieces. Tansfer the avocado to a small bowl and gently toss with a few tablespoons of the dressing. Toss the salad with the remaining dressing. Serve the salad topped with chunks of avocado and the crumbled feta cheese. Makes 6 servings

Other substantial salads to try from Lisa's Vegetarian Kitchen:
Chickpea Salad with Goat Cheese, Olives and Arugula
Indian-Style Coleslaw
Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Dubfire

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Avocado Brownies

My favorite brownies are those that most resemble fudge in texture and flavor and these moist brownies with creamy avocado are likely some of the best I have tried for a good long while. Moist, fudgy and not too sweet, these brownies are also eggless. The creaminess comes from the mashed avocado. Let your friends and family try these and see if they can guess the secret ingredient.

These brownies are actually best the next day after they have chilled in the refrigerator overnight or at least a few hours. If you can restrain yourself from devouring the whole pan before the day is done, store remaining brownies in a covered container in the refrigerator for 4 to 5 days.

I'm sharing this with Jac's Bookmarked Recipes.

Avocado Brownies

Recipe by Lisa Turner Adapted from Veg Inspirations Published on June 4, 2014 Simple, moist, creamy and chocolatey fudge brownies made with avocado instead of eggs Print this recipe Ingredients: 1/2 cup whole wheat flour 1/2 cup spelt or whole purpose flour 1 teaspoon baking powder 1/4 teaspoon sea salt 1 cup semi-sweet chocolate chips 2 tablespoons unsalted butter 1/2 cup coconut sugar or granulated sugar 1 large avocado, pit removed and peeled 4 tablespoons water 1 teaspoon vanilla 3 tablespoons heavy cream Instructions: Butter an 8- or 9-inch baking pan. Preheat an oven to 350°. In a small bowl, whisk together the flours, baking powder and salt. In a small heavy-bottomed saucepan, heat the butter and chocolate chips over low heat, stirring often, until melted. Transfer to a large bowl. Mash the avocado with the water and stir into the chocolate. Stir in the sugar until everything is well combined. Stir in the flour until well combined. Add the vanilla and heavy cream and stir well. Transfer to the prepared baking dish and spread evenly. Bake for 20 to 25 minutes, or until a cake tester inserted into the middle comes out clean. Let the brownies sit in the pan for 15 to 20 minutes before cutting into small squares with a sharp knife. Makes 1 pan of brownies

Other brownie recipes from Lisa's Kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Peanut Butter Brownies
Cocoa Almond Brownie Bites
Gooey Peanut Butter Brownies with Carob Chips

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules

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Homemade Guacamole

To celebrate Cinco De Mayo, a Mexican holiday that is celebrated worldwide, especially in North America, I was recently treated to a lovely package that included some wonderful avocados, a beautiful silver serving bowl, and all kinds of other kitchen goodies. I'm not Mexican myself, but to celebrate this package I made — what else? — homemade guacamole. Every one loves it when I make this luscious dip, and it disappears in hardly more time than it takes to set out the bowl. It's excellent served with homemade quesadillas and tortilla chips or any other little bites asking for some creamy avocado goodness. Best to double the quantity here if a number of guests are expected and it keeps well for a few days besides.

Because you can never have enough guacamole in my opinion, I'm sharing this recipe again with updated photos.

Homemade Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on June 5, 2008 Spicy, tangy and creamy, this fresh homemade guacamole is a crowd-pleaser to be sure Print this recipe Ingredients: 2 ripe avocados, peeled and pitted 2 tomatoes, seeded and finely chopped 2 shallots, finely chopped 1 small onion, finely chopped 2 scallions, finely chopped 1 clove garlic, crushed 2 to 3 jalapeños, seeded and finely chopped juice from 1 lime 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 tablespoon fresh cilantro, chopped sea salt and fresh ground black pepper to taste Instructions: Peel the avocados and remove the pits. Transfer to a medium large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature. Makes about 2 cups or 4 servings

More dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Feta and Olive Salsa

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Raw Avocado Coconut Nanaimo Bars

There is a new cookbook on my shelf and I'm super excited about it. Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw is all about sweet treats, all raw, gluten-free and vegan. Covered are old classics ranging from cookies, cakes, bars and cupcakes, pies and tarts, puddings and ice cream with a creative twist. Apart from the stunning and drool inducing photos that adorn each page, I was immediately struck by the unique selections that are essentially guilt-free.

Looking at the photos, you would think eating such decadent looking desserts would lead to a spike in your blood sugar, but in fact, the treats and desserts are actually good for you. Dried and fresh fruits and raw nuts are prominently featured and sweeteners, when they are used, are natural ones, such as maple syrup. Another especially appealing aspect of the book is that pretty much all of the basic ingredients are ones that you are likely to have on hand. No need to hunt around for unfamiliar ingredients that you may only use a few times, leaving them only to languish in the cupboard.

The first recipe I tried was one for raw peanut butter cookies from the multiple ones that I bookmarked. Next up was a this one for raw Nanaimo bars. My usual version of this classic treat is served only rarely on special occasions because they are so decadent. Needless to say, this much healthier version appealed to me. My best friend Basil has been hoping for years that I might come up with a variation that was not so laden with processed sugars, and this was just the right alternative.

I was amazed at how much they actually tasted like the usual custard-filled Nanaimo bar. Creamy avocado is a perfect substitution for custard and the crust, made up of dried fruit and almonds, makes for a perfect cookie-like naturally sweet base. Coconut oil helps bind together the middle layer and the cocoa topping. Sweetened also with maple syrup, you can enjoy this raw rich treat with minimal guilt. These delights literally melt in your mouth. The Nanaimo bars come highly recommended from my kitchen as does this cookbook.

***Update: Contest is now closed***

I am also delighted to announce that residents of the US and Canada have an opportunity to win a copy of this cookbook showcasing health-promoting treats. All you have to do is leave a comment on this post, citing your favorite good for you sweet. It would also be appreciated if you followed my page on Facebook, although that is not necessary to enter. Please leave an email along with your comment if you don't have one associated with your blog or profile. This giveaway will run until May 3rd. I will then choose a random winner from the list of comments.

I received a copy of this book for possible review and was given the opportunity to host a giveaway for my Canadian and US readers. As always, the opinions expressed here are my own.

Raw Avocado Coconut Nanaimo Bars

Recipe by Lisa Turner Adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes Published on April 16, 2014 Healthy, raw Nanaimo bars with an avocado and coconut "custard" — as rich as the original but guilt-free Print this recipe Base: 1 cup raw almonds 3/4 cup pitted dates 1/3 cup pitted prunes 1 heaping tablespoon cocoa Middle layer: 2 medium avocados, pitted and peeled 4 tablespoons coconut oil, melted 3 to 4 tablespoons maple syrup 2/3 cup fresh young coconut meat 1 teaspoon vanilla a few pinches of sea salt Top layer: generous 1/3 cup cocoa 1/2 cup coconut oil, melted 4 to 5 tablespoons maple syrup Instructions: Line a 9 × 9 inch baking pan with parchment paper. To make the base, blend together all of the ingredients in a food processor until a fairly sticky mass forms that holds together. Transfer to the prepared baking pan and spread evenly. Tear off a sheet of waxed paper, cover the pan and press the base down firmly. Transfer to the refrigerator. To make the middle layer, blend all of the ingredients until smooth. Spread this over the base and return to the refrigerator. For the top layer, mix all of the ingredients together in a small bowl with a fork or whisk until smooth. Add a bit more oil if the topping is not of a pourable enough consistency. Pour the mixture over the middle layer, quickly spread it evenly with a spatula, and return to the refrigerator. When the bars are set and firm, cut with a sharp knife and serve. Keep any remainders in the refrigerator, covered. Notes: I made a few modifications to the original recipe — notably, I reduced the quantity of dates and made up the difference with prunes but feel free to use all dates instead. You may also want to sub banana for the coconut meat — if so, store in the freezer as suggested by the author to make ice cream sandwiches. If you can't find young coconut meat, try blending some dried coconut with a bit of water until you have a fairly thick mixture. Feel free to add some peppermint oil to the filling too if you want a minty flavor. The main adaptation I made to the recipe was for the topping — the quantity of ingredients did not yield enough pourable topping for my liking, so I essentially doubled the list of ingredients which is reflected in the recipe shared here. Be sure to store any remainders in the refrigerator. You may also want to pop them in the freezer for a few hours before cutting them with a sharp knife. Makes 12 to 16 bars

Other raw treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Cookies
Quinoa Nut and Fruit Protein Bars
Cocoa Fruit Energy Bites
Cocoa Almond Brownie Bites

On the top of the reading stack: Gogol

Audio Accompaniment: The Field

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