Saturday night, I went to my second Vegetarian Beer Dinner, hosted by Lauren. Over the past few months, I’ve developed more of a taste for beer, and cider has been a nice seasonal transition. I love being able to try lots of new types and since they were all paired with a vegetarian dish, I was basically in heaven. Each couple brought a small plate and a beer to pair with it.
Alex and I cheated a little and brought a cider, (shh don’t tell) but my favorite beer turned out to be Nitro, the Milk Stout from Left Hand Brewing Co. (Pictured on the left.) It was basically like drinking an iced coffee!
I loved every single one of the dishes, especially the couscous style dish that was made with cauliflower (middle right hand side of the photo above) so I’ll have to try that soon!
Alex and I brought a salad I’ve been meaning to blog about, because I think this was the third time I’ve made it in the past couple of weeks. I’m kind of obsessed with it, so give it a try and let me know what you think.
Avocado & Grapefruit Salad
Serves 4-6 as a side or 2 as a main dish
- 4 cups mixed greens
- 1 avocado
- 1 grapefruit
- 1/4 cup almond slices
- 2 tbsp walnuts
- 3 tbsp olive oil
- 1 tbsp champagne vinegar
- 1 tbsp honey
- Salt & pepper to taste
Slice the avocado into chunks or thin slices. Peel the grapefruit and slice off the skin around it, so you just have the juicy segments. (This takes a little while, but it tastes better, so it’s worth it!) Toss it all in with the greens, almonds and walnuts. In a separate dish, whisk together the olive oil, vinegar, and honey. Add a little salt and pepper. Serve immediately.
This salad is an easy one to throw together, but I just love the avocado and grapefruit together. I might not be “beer food” but it worked out well with all the different types of dishes we had! These beer dinners just might turn me into a beer lover 😉
Have you ever been to a beer dinner?