Hey guys! Nice responses to my post about the evolution of fitness food. I hope that you all get to visit a Pump location in your areas soon.
This evening, I was chatting with mah boo Diana about the challenges of blog posting (namely, the feelings of guilt that ensue when one doesn’t have a chance to post as planned). I’m definitely susceptible to these, though lately I’ve realized that thoughtful posts will happen when they happen; I can’t will them into being simply in order to maintain a blogging “schedule.” So on nights like tonight, when I’m a little sleepy and not feeling particularly prolix (which, let’s be honest, is a rarity for me), it’s nice to keep things simple. And it doesn’t get simpler than salad:
Mama Pea recently posted her own version of a vegan panzanella salad. This is mine. It’s like a traditional panzanella salad in that it contains torn bread pieces and cannellini beans, which are a common add-in in Italy. There’s also basil in the dressing (which is so good, I made a second batch immediately upon tasting). Aside from that, I suppose it’s not much like a panzanella salad at all: there’s no tomato, which is a customary part of the dish, nor tuna, which is a popular variation. Instead, these panzanella flavors are Gena-fied: creamy avocado, sweetness (in the form of the incredible orange dressing), cucumbers, and sprouts.
Sprouts on a panzanella salad? Yup. It’s how I do.
Choosing Raw Panzanella Salad (serves 1)
For the salad:
1/2 small cucumber, sliced thinly and chopped in half
3 chups chopped romaine lettuce
1 large radish, thinly sliced
1/2 small avocado, in chunks
1/2 cup cannellini beans
1 slices sprouted grain bread, cut into cubes
Creamy Orange Dressing (yields at least 2 cups)
1 small avocado
1 1/4 cups orange juice (fresh is best)
1/4 cup olive oil
1/4 cup lemon or lime juice
1/2 tsp salt
1/4 cup basil, packed
Blend all ingredients till smooth.
To plate, toss all salad ingredients together with 2-3 tbsp dressing. Season to taste.
Talk about nutrient dense salad! This is most definitely a whole meal in a bowl. And every bite is perfect:
If you choose to play with one new salad or dressing this week, let this be the one. It won’t dissapoint!
This little blogger is ready for bed. Happy Saturday, all.
xo
I'm a Certified Clinical Nutritionist, a former book editor, and a post-baccalaureate pre-med student at Georgetown University. I'm passionate about helping people to discover and enjoy plant based foods in a simple and healthy way. My name is pronounced like "Jenna." 
{ 29 comments… read them below or add one }
I’ve actually never heard of a Panzanella salad but I like the looks of it!
And I agree about posting schedules and keeping things simple. That’s what I’ve been doing lately
Oh yes, bloggers guilt gets us sometimes, doesn’t it?! I have to step back and realize that those who read my blog need me to live a life in order to write about it…even if it is just work and food…at least we are living…and eating well!
The salad looks delicious and it has been years since I’ve had a panzanella..the gena-fied version sounds like one I would much prefer! The orange and basil dressing sounds heavenly as well.
We had panzanella last night! Ours was more of a classic one, but yours looks awesome as well. Yum!
Never heard of panzanella but I’ll be sure to try it sometime. Your orange dressing sounds really tasty!!!
Totally relate to the guilt feelings when I haven’t posted for a while but I totally believe that REAL life is more important to me, and the posts will come when the posts will come. And it’s better for us (the readers) to hear from you when it is more timely for you!
love this!
x
That dressing – YUM! I’ve never thought of combining avocado and orange before, however reading it now makes me think it’s an ideal combo. Another winner.
I think you do a great job of balancing your simpler posts (recipes, food porn etc.) with your more thought-provoking ones. Some days you challenge us to dig deep, other days you reward us with yummmy foods or inspire us to be a little ambitious in the kitchen. While some of your deeper posts have been among my favorites, the variation in depth allows me to muse over the heavier topics for a few days while still getting to hear your voice regularly on the lighter days. I love the vigor that ensues in the comments section associated with the deeper posts, however I’m not sure if that fervency would exist to the same degree if we were challenged with equal heaviness on a daily basis! In other words, in my opinion the balance is great! Kudos to you, my friend
I’ve never heard of a Panzanella either, but it looks wonderful – especially the dressing. Thanks!
Hi! Looks great, but is bread considered raw? Thanks!
Hi Bianca,
Nope! Sprouted grain bread, cooked at low temperatures, is not raw.
G
Gorgeous! I just photographed and wrote the recipe for mine. It’s such a hearty, “manly” salad. Can I get a fist bump on that?
Yum! Add canellini beans to anything and I love it!
Panzanella is my boyfriend’s favourite kind of salad. Your version looks just perfect!
wow, that sounds incredible! i love panzanella salad…like you said, truly a meal in a bowl!
Salad looks great…and the dressing! Sounds perfect for this time of year ; )
I agree with you about posting, Lori and I are always trying to find time. And then we feel guilty that we did not post, we talk about it for hours. But it happens!
Have a good night!!
Good work, Gena. But I am more impressed with the dressing b/c I love dressing with OJ in them. I am a sweet girl, though, you know that about me
so I always do OJ, Agave, EVOO, other spices depending on what I feel like but I need to try to blend it w/ an avo. I hate to take out and dirty the Vita just for dressing (whisk whenever possible for me!) but I may need to get over the extra dishes 
Posting…you know I post daily and yes, it is a CHORE some days. There are not enough hours in the day many days and I am not sure why I just don’t let a day go and not put up a fresh post. I suppose it’s fear of disappointing others but I really need to honor myself and get over that. So far though, no such luck and I post whether I have the time or not. And if I don’t have the time, unfortunately, it’s my family time or sleep that suffers. Which is wrong, wrong, wrong. I know this. Thank you for addressing it in this post.
And so jealz of your meetups with Diana. I would LOVE to meet both of you!!
Love the idea of cannellini and avocado together–creamy goodness!
I love Panzanella! You’ve inspired me to whip some up for the fam this week.
You are so right about posting. It just needs to happen “organically” to be authentic and inspiring. I’ve stopped being a slave to a schedule for my blog. =)
sounds incredible!
how long will the dressing keep?
thanks for the recipe!!
Yikes, bread………
“Yikes, bread?”
I would die for croutons, do you make yours yourself raw?
Christina,
I’m sure that I could, but I generally don’t. I use Ezekiel bread, which isn’t raw.
G
sometimes simple is best. Still looks delicious! And love the orange/basil dressing.
Looks amazing, Gena! Can’t wait to try it!
that looks like the perfect summer meal!
You shouldn’t feel guilty about your posting efforts for one second, my dear boo-face! You are more prolific than anyone has a right to expect. That dressing does sound incredible, btw.
I would write more but I’m going to go ahead and bleep myself out.
Hi Gena,
This is unrelated to your post, but relates to the one you wrote just recently about the Agave controversy. You mentioned that the Stevia plant is a good source for sweetener, and I was just wondering if Truvia (a sweetener derived from the Stevia plant) is all natural. I stay away from sweeteners like aspartame, xylitol, etc., and I noticed some questionable ingredients on Truvia’s label. Erythritol? Rebiana? Are those safe ingredients? Do you have a recommendation for a brand of Stevia sweetener I can buy? Thanks!
Gena, I had to stop myself mid-way through eating your recipe for panzanella salad to post this comment. The salad is awesome! The dressing by itself is sooooo good. I was licking the top of my blender and I would have licked the bottom if I could have stuck my head in there….lol. Thanks for an amazing recipe!