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As the winter chill starts to wear off and plant life begins to bloom, we’ve only got one thing on our minds … picnics. There’s nothing better than lounging outside, soaking up the sun, enjoying time with friends, and digging into fresh, vibrant food. That’s why we’re turning to Tess Master’s Chimichurri Avocado Salad from her new cookbook The Perfect Blend. This verdant, flavor-packed recipe marries buttery avocados, juicy watermelon, refreshing cucumber, and herbaceous chimichurri sauce to make one unique, ultra-fresh springtime salad. Pair with a melon aqua fresca and spicy, marinated tempeh skewers for an outdoor feast to remember. And for more picnic-ready fare, don’t miss our recipe for Cornbread Panzanella Salad and Sweet Potato Hand Pies, featured in the March+April Issue of VegNews Magazine—on newsstands now!
 
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