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Blackberry Salad with Flax Dressing

Vegan Food Enthusiast + Photographer, Anna Pelzer

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Instagram: @anna.pelzer | veganphotography.ca

Based in Vancouver, Canada

 

The Impact of Plant-based Food

Food is something I think about constantly. I’m always planning my meals or a colorful photograph I’d like to take. I was never a foodie until I became vegan, and plant-based food has become absolutely fascinating to me. It has become my form of creative expression and a way to connect with nature. I’m also thinking about food as activism—of ways I can photograph food to entice people to eat more plants!

 

Wellness + Self Care

To me, wellness means eating food that benefits not only benefits myself, but also the earth and all of its inhabitants. There is a certain joy that comes from knowing that no animals will be harmed for my benefit. And of course, exercise and sleep are crucial to wellness too!

 

 

INGREDIENTS

Salad

1 pint blackberries

½ head of green leaf lettuce or mixed greens

½ cup red cabbage, shredded

1 small carrot, grated

1 avocado, cut into chunks or slices

 

Dressing

3 tbsp flax oil

2 tbsp apple cider vinegar

½ tsp maple syrup

¼ tsp salt

¼ tsp orange or lemon zest

Freshly ground pepper

 

METHOD

Combine the salad ingredients and divide into two bowls. Shake the dressing ingredients together in a mason jar. Taste, and adjust for additional salt or sweetness if desired before pouring over the salad.

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