Saturday Six | Nacho Potato Bites, Grapefruit Avocado Salad & Coconut-Crusted Tofu

By Dana Raidt | Last Updated: May 16, 2015

Saturday Six - 05.16.15

Saturday Six - 05.16.15
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Shaved Asparagus Salad with Strawberries and Balsamic // Caramelized leeks add depth to this light and springy salad. Get the recipe from Simple Roots Wellness  →

Almond Butter Banana Popsicles // It’s your favorite smoothie combo—in (vegan) popsicle form! Get the recipe from Delish Knowledge  →

Coconut-Crusted Tofu and Pineapple Bites // A tropical Thai-style appetizer that can double as dinner if you serve it on a bed of grains or veggies. Get the recipe from MJ’s Kitchen  →

Veggie-Filled Tortellini Skillet // This no-fuss weeknight dinner is full of veggies and ready in 25 minutes. Get the recipe from Cookie Monster Cooking  →

Grapefruit Avocado Salad // A hydrating fruit salad that gets a savory spin thanks to feta and red onion. Get the recipe from Ricotta and Radishes →

Spicy Nacho Potato Bites // Nacho toppings atop crispy potatoes is basically our idea of heaven. This vegan version includes fresh guac and vegan Cheddar. Get the recipe from I Love Vegan →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

About Dana Raidt

Dana Raidt is a Minneapolis-based writer and editor with a passion for music, a penchant for thrift-store shopping and a never-ending recipe repertoire.

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