Real Food Whole Life

Potluck Salads: Turnip and Herb Salad Lettuce Wraps + Mediterranean Roasted Veggie Quinoa Salad

RecipesRobyn DownsComment

Turnip and Herb Salad Lettuce Wraps with Peanut Coconut Satay Drizzle Sauce

Really you could make these lettuce wraps with any seasonal produce on hand. It’s a very simple recipe, and all that’s required is some chopping and whipping up a quick dressing in the blender. As an added bonus, the leftovers can be used in meals all week long. I put the extra chopped veggies to use in a big salad, in a stir-fry, and in a simple brown-rice fried rice. For this recipe, feel free to substitute any seasonal crunchy vegetables or green herbs.

For the wraps:

  • 1 lb turnips, cut into matchsticks
  • 1 small head purple cabbage, thinly sliced
  • 1 bunch scallions, thinly sliced
  • 1 bunch mint, finely chopped
  • 1 bunch basil, finely chopped
  • 1 bunch cilantro, finely chopped (optional)
  • 1 head leaf lettuce, leaves separated, washed and spun dry

Arrange all the chopped veggies and herbs in a large bowl. Serve lettuce leaves along side for wrapping the chopped veggies. Drizzle the sauce on to each wrap and serve!

For the sauce:

  • 1-2 cloves garlic (minced if you don’t have a high-speed blender)
  • 1 inch piece ginger, peeled (minced if you don’t have a high-speed blender)
  • ½ can full-fat coconut milk
  • 1/3 cup natural peanut butter (smooth or chunky)
  • ¼ cup vinegar of your choice (I used brown rice vinegar)
  • ¼ cup tamari or low-sodium soy sauce
  • ¼ cup honey

Place all ingredients in blender. Whir until well combined. Serve alongside lettuce cups.

 Mediterranean Roasted Veggie Quinoa Salad

Quinoa salads are one of my real food potluck go-to recipes because they are great at room temperature, can be made ahead, and are gluten free (in consideration of my sister). I usually just throw whatever is fresh at the market or in my garden in with cooked quinoa and the results are always delicious.  For this recipe I roasted up some of our bountiful zucchini, and added it in with a few other fresh ingredients. For the quinoa salad:

  • 1 cup dry quinoa, rinsed and cooked
  • 1 lb zucchini, chopped and roasted
  • 1 bottle roasted red pepper, rinsed, dried and chopped
  • 1 bunch green onions, chopped
  • 1 bunch mint, finely chopped
  • 2 cloves garlic, minced
  • ¼ feta, crumbled
  • 1 lemon, juiced
  • ¼ cup olive oil
  • salt and pepper, to taste

Combine first 7 ingredients (cooked quinoa through feta) in a large bowl, stirring gently with a fork until just combined. Separately, in a small bowl, combine the lemon juice, olive oil, salt, and pepper. Poor the dressing over the quinoa mixture, stirring again until the dressing is well incorporated.