In my opinion, lunches are the most difficult meal of the day. If you work from home, you end up staring at the bare fridge, hoping something delicious will jump out because you’re starting to get really hungry and who has time to cook during a working day? If you work in an office though, you have to take a packed lunch or buy it, which is never the best economical option especially if you are vegan. The vegan options are always the priciest for some reason! So, that’s why I came up with this incredibly quick and easy beet and avocado salad recipe – packed with whole foods to keep me full for longer – to make lunches that little bit easier!

An effortless and healthy plant-based lunch

This beet and avocado salad is stuffed full of nutritious whole foods such as veggies and grains to keep you feeling energized throughout your working day. All you will need is:

  • Cooked beets: beetroot is famous for its incredible inky purple color which means it is densely packed with nutrients such as vitamins and antioxidants.
  • Avocado: the avocado is the vegan’s best friend! As we don’t get as many monounsaturated fats (basically, healthy fat) as meat and fish eaters, we need to stock up on our veggie consumption, and this is where avocado comes in. This fat helps to lower cholesterol, reduce the risk of heart disease, and acts as an anti-inflammatory. So, start hoarding avocados folks!
  • Couscous or quinoa: quinoa is considered to be a health food because of its incredible benefits – it’s full of fiber and really important minerals such as protein, iron, and calcium all of which us vegans need to grab with both hands! Couscous is also really nutritious thanks to its antioxidants.
  • Walnuts and sunflower seeds: Nuts and seeds are such a great way to add crunch and texture to salads, so it’s a good idea to keep a healthy supply of them in your kitchen cupboards. They are also excellent sources of protein, healthy fats, and fiber.

Can the beat and avocado salad be made in advance?

Absolutely. If you’re taking it to work, simply mix all the salad ingredients together the night before and store that and the dressing in separate air-tight plastic tubs. Mix the salad and dressing together just before serving so your greens don’t wilt or become soggy.

What is vegan feta?

Vegan feta is a dairy-free feta substitute and there are loads of different brands now available online and in big grocery stores. My favorite brand is Follow Your Heart as I love their feta crumbles. These tiny crumbly pieces of cheese are perfect to scatter over salads, to give a small punch of salty, creamy flavor in every mouthful. Follow Your Heart feta is also soy-free – often, soy is our plant-based dairy substitute, however, here the cheese is made with coconut oil, not tofu, so these are ideal if you have an allergy.

Next time you need a workday lunch, whip up this incredibly easy, quick, and unbelievably healthy salad. You’ll be full of energy to tackle your day!

INGREDIENTS

Beet and Avocado Salad: 

  • 2 -3 medium cooked whole beets, sliced into wedges
  • 1 cup couscous or quinoa, cooked
  • ½ cup walnuts, chopped
  • 1.5 cups of spring mix or greens of choice
  • 1 avocado, sliced
  • ½ medium red onion, sliced
  • ½ cup vegan feta
  • 2 Tbsp sunflower seeds
  • 1 Tbsp fresh mint, chopped
  • Salt and pepper

Dressing:

  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 garlic clove, minced
  • Salt and Pepper to taste

METHOD

  1. In a large mixing bowl mix greens, couscous, beet wedges, onions, and avocado evenly over the salad.
  2. Next, top with chopped walnuts, vegan feta, sunflower seeds, and chopped mint.
  3. Prepare the dressing by blending ingredients. Then pour the dressing over the salad just before serving.
  4. Add salt and pepper to taste.
Beet, Avocado & Couscous Salad with vegan Feta, & Walnuts

Beet, Avocado & Couscous Salad with vegan Feta, & Walnuts

Course Main Course, Salad, Side Dish

Ingredients
  

Salad: 

  • 2-3 medium cooked whole beets  Sliced
  • 1 cup couscous or quinoa cooked
  • 1/2 cup walnuts chopped
  • 1.5 cup of spring mix or greens of choice
  • 1 avocado sliced
  • 1/2 medium red onion sliced
  • 1/2 cup vegan feta
  • 2 tbsp  sunflower seeds
  • 1 tbsp fresh mint Chopped
  • Salt and pepper

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 garlic clove Minced

Instructions
 

  • In a large mixing bowl mix greens, couscous, beet wedges, onions, and avocado evenly over the salad.
  • Next, top with chopped walnuts, vegan feta, sunflower seeds, and chopped mint.
  • Prepare the dressing by blending ingredients. Then pour the dressing over the salad just before serving.
  • Add salt and pepper to taste.