cookout recipe

Invigorate your picnic game with this cold noodle salad in a zingy peanut sauce. Loaded with fresh, crunchy vegetables, it&#x27;s a complete meal in a bowl. This salad is vegan by design and gluten-free optional by using gluten-free noodles or substituting spiralized vegetable noodles instead.

Cold peanut noodle salad

whole wheat fusilli pasta (or penne)

radishes (thinly sliced)

carrots (thinly sliced)

onion

red, yellow, or orange bell pepper (chopped)

garlic (minced)

cilantro

Tablespoons peanut butter (natural)

Tablespoons tamari

Tablespoons brown rice vinegar

water

sriracha (or to taste)

sesame oil

peanuts (whole

Cubed baked tofu

Cook whole wheat fusilli pasta or penne according to package instructions. Drain &amp; allow the noodles to cool for a few minutes.

While the noodles are cooking &amp; cooling, make the rest of the salad. Put the radishes, carrots, chopped yellow onion, bell pepper, garlic, and cilantro into a big mixing bowl. Set aside.

In another bowl, combine 6 Tablespoons peanut butter, tamari, brown rice vinegar, water, sriracha, and sesame oil with a fork or whisk. The sauce should have the texture of a thick ranch dressing. Peanut butters vary in their viscosity. So if your sauce is too thin, add the remaining Tablespoon of peanut butter, and fully combine it with the sauce.

Put the noodles into the mixing bowl with the vegetables. Top the noodles and vegetables with the peanut sauce, using a serving spoon to get everything fully combined. Top with a handful of peanuts. Serve right away or put it into the refrigerator in a covered container until serving time. Stir the peanut noodle salad before serving, and top with cubed baked tofu or vegan chick&#x27;n strips (optional).

This colorful and healthy sweet potato salad recipe is exactly what your summer needs. It stands out from the crowd of side dishes and it's even paleo AND vegan. Easy to whip up, this roasted sweet potato salad is a healthy side for any occasion.

Sweet Potato Salad

potatoes

olive oil (divided)

paprika

Kroger® Chili Powder

oregano

shallotS (diced)

green onions (diced)

chives (diced)

maple syrup

salt

pepper

Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper.

Toss the sweet potato chunks with 1 tablespoon of olive oil, paprika, chili powder and oregano. Spread on the prepared baking sheet and bake for 25-30 minutes, until tender.

Remove from the oven and allow to cool to room temperature.

Prepare the dressing by mixing the shallots, scallions, chives, 2 tablespoons of olive oil, maple syrup, salt and pepper.

Toss the dressing with the cooled sweet potatoes. Refrigerate for 1 hour before serving.

Serve and refrigerate leftovers.

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Cucumber Tomato Avocado Salad

cucumber

avocados

cherry tomatoes (cut in half lengthwise)

Tablespoons lime juice ((about 1 lime))

extra virgin olive oil oil

Tablespoon honey

cilantro (finely chopped)

Start by whisking all of the dressing ingredients together in a small bowl then set aside.

If you haven&#39;t already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small &quot;U&quot; shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.

Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.

https://www.youtube.com/watch?v=ADRsF_cW5gk

No side dish compares to this fresh and filling cucumber tomato avocado salad. Throw everything in a bowl and serve it with a quick dinner or take it to your next BBQ or cookout.  ✨RECIPE BELOW ✨ ⊹

PRINTABLE RECIPE» https://whatmollymade.com/cucumber-tomato-avocado-salad

»INGREDIENTS:
For the salad:
1 English Cucumber, sliced in half lengthwise with the seeds scooped out and cut into small pieces
2 avocados, quartered and cut into chunks
1 pint cherry tomatoes, cut in half lengthwise
1/2 small red onion, peeled and cut into small thin pieces

For the dressing:
3 tablespoons lime juice
1/4 cup olive oil
1 tablespoon raw honey (or maple syrup)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 cup cilantro, chopped

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t i m e s t a m p s 
Intro: 0:00
Why we love this recipe: 0:22
The ingredients 0:34
Make the dressing: 1:00
How to chop the veggies: 1:58
How to make cucumber tomato avocado salad: 4:12
How to serve: 5:16

s a y h e l l o 
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a b o u t m e 
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. I'm so glad you're here. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me overcome a difficult diagnosis and gather my family around the table, and I hope they can help you too!

» Learn more about me here: https://whatmollymade.com/about/ 
» Order my gluten free dairy free cookbook: https://whatmollymade.com/anti-inflammatory-diet-cookbook/

Top 3 cookout recipe recipes from across the web

The most viewed cookout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cold peanut noodle salad

Sweet Potato Salad

Cucumber Tomato Avocado Salad

Top 3 cookout recipe recipes from across the web

The most viewed cookout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold peanut noodle salad

Sweet Potato Salad

Cucumber Tomato Avocado Salad

The most viewed cookout recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine