I have gathered most popular healthy potluck recipes on iFoodReal that everyone will be eager to try and yet the recipes that offer nutritional value. When it comes to potluck recipes, we all are looking for recipes that can be prepared ahead and travel well. Either a hearty quinoa salad, a make ahead guacamole that doesn’t brown or a healthy freezer pie, I got you covered with a real food recipe you can bring to your next gathering.
Healthy summer potluck season to you! Memorial Day, 4th of July, Canada Day, Labour Day, Heritage Day – we will take an extra day off with any reason to eat and drink more.
And if you are looking for everyday real food recipe round-ups, please check out these:
45 Healthy Instant Pot Recipes
Appetizers
Healthy Spinach Dip
Sweet Potato Hummus
Skinny 7 Layer Dip
Strawberry Mango Salsa Recipe
Greek Salad Layered Dip
Greek Yogurt Guacamole
Cucumber Bites
Salsa Guacamole
Mains
Shrimp Skewers
Turkey Sliders
Healthy Pulled Pork
Chicken Burger Recipe
Salmon Burger Recipe
Zucchini Turkey Burger
Coconut Cilantro Chicken
Mexican Meatballs
Chimichurri Chicken Recipe
Greek Chicken Kabobs
Grilled Lemon Rosemary Chicken
Healthy BBQ Sauce
Salad
Healthy Broccoli Salad
Mango Black Bean Salad
Healthy Pasta Salad
Healthy Coleslaw
Lettuce Salad
Shrimp Avocado Salad
Healthy Potato Salad
Mexican Kale Salad
Mexican Kale Salad Recipe
Mexican Kale Salad Recipe that will be a star of any potluck. Fresh veggies and kale or spinach tossed in easy homemade creamy avocado dressing. So good!
Ingredients
Salad:
- 4 cups chopped kale or spinach
- 15 oz can drained black beans
- 1 cup fresh or frozen thawed corn
- 2 diced bell peppers
- 1 1/2 diced large avocado
- 1 diced large tomato
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1 tbsp minced jalapeño peppers
Dressing:
- 1/2 large avocado
- 1/2 cup warm water
- Juice of 1/2 lime
- 1 tsp cumin
- 3/4 tsp salt
- Ground black pepper to taste
Instructions
- In a large serving bowl, add kale, beans, corn, bell pepper, 1 1/2 avocado, tomato, red onion, cilantro and jalapenos. Set aside.
- In a food processor or blender, add 1/2 avocado, water, lime juice, cumin, salt , pepper and process until smooth.
- Pour dressing over salad ingredients in the bowl, stir gently and serve immediately.
Store: Refrigerate tossed or separately for up to 24 hours.
Make Ahead: You could prepare Salad and Dressing in advance and combine before serving. Dressing browns a bit but isn't noticeable once combined with salad.
Nutrition
Serving: 1.5cups | Calories: 241kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 399mg | Fiber: 8g | Sugar: 5g
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!
Mediterranean Quinoa Salad
Chickpea Avocado Salad
Strawberry Spinach Salad
Cauliflower Potato Salad
Tomato Pasta Salad
Side
Grilled Vegetables
Lime Basil Grilled Zucchini
Zucchini Bake
Dessert
Black Bean Brownies
Healthy Peanut Butter Pie
Healthy Key Lime Pie Bars
Healthy Zucchini Brownies
No Bake Nutella Pie
Lime Iced Tea
