You might assume that because I help people change their habits over to Real Foods that I must spend all of my time in the kitchen whipping up fantastic gourmet creations my family gobbles up and raves about.

Totally not true.

Yes, I enjoy the creative act of cooking and combining foods, but I don't want to spend longer than 30 minutes on an everyday dinner, less for breakfast and lunch.

Yes, I want my food to taste great, but most days that just means combining basic quality ingredients, not whipping up dishes that use 16 different spices.

And yes, on many nights, no matter what I make, my seven year old does some whining and picking at it, wishing it was a quesadilla. Because he's seven, not because I'm a failure in the kitchen.

Honestly, the key to making good fast Real Food every single day is to play with the flavor profiles you love with less steps, less pots and pans, and less ingredients. Save those long cooking sessions, complicated preparations, and fancy ingredients for special occasions and holidays!

My Summer Roll Salad so perfectly exemplifies this.

Forget rolling out individual summer rolls {messy, time consuming, and sort of annoying!} or buying them, I have experimented and found that just combining all the ingredients that make them amazing and calling it a salad totally hits the same spot.

Make this your go to summertime pot-luck or "company is coming!" dish.

 

Nothing is cooked, the dressing is made in a blender, and if you buy some of the ingredients pre-shredded {cabbage and carrots!} it will take you way less than 30 minutes to make.

It can stand alone as a light meal or can become a satisfying main course served with a piece of fish. It's so good, you might not be able to stop eating it until you ask someone to push the salad bowl out of your reach {or is that just me that does that?!}

Truth be told, the rockstar here is really the dressing.

It's really flipping fantastic, and I have written the recipe so that you'll have almost double of what you will need. Take the rest and add extra to your salad or even better, save some in the fridge to use the next few days.

Like my Awesome Sauce, it can become a dipping sauce for raw veggies, flavor to brush onto your favorite grilled protein, or a magic sauce to drizzle on top of any cooked vegetable for instant flavor and picky eater-appeal {its fantastic on broccoli!}

Like all good recipes, this one is versatile: your veggie and herb variations are endless!

Add shelled edamame, celery, radishes, mint, or anything you love {or have rolling around the produce drawer!} to this mix – just be sure everything is cut small and thin to give you the mouth-feel of a summer roll.

Here's to a summer of chopping veggies up and putting some delicious dressing on it.

 

Love you like a salad,

Rye

Summer Roll Salad
Author: 
 
This crunchy fresh salad hits the spot and the dressing is lick-the-jar good!
Ingredients
  • DRESSING:
  • ½ cup unsweetened peanut butter
  • 3 Tbsp rice wine vinegar
  • juice from one lime
  • ¼ cup neutral tasting oil
  • 2 Tbsp gluten-free tamari (soy sauce)
  • 4 Tbsp raw honey
  • 3-4 cloves of garlic
  • 1-2 inch piece of fresh ginger, chopped
  • 1 ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 3 Tbsp clean filtered water
  • SALAD:
  • 1 cup cellophane/rice noodles
  • 1 large red bell pepper
  • 1 cucumber
  • 5 big handfuls thinly shredded cabbage, mix of green and purple
  • 1-2 handfuls shredded carrot
  • 2-3 green onions, thinly sliced, green and white
  • 1 ripe avocado
  • ½ bunch of cilantro (or mint/basil)
  • 1-2 handfuls crushed peanuts
  • Black or white sesame seeds
Instructions
  1. Combine all ingredients in blender on high for 30 seconds or until smooth. Add a tablespoon or more of water or oil if dressing appears too thick. Set aside.
  2. Cook rice noodles or rice in salted boiling water according to package directions. Set aside and allow to cool.
  3. Slice the cucumber long ways and use a spoon to scrape out the seeds and watery interior before slicing. Thinly slice the bell pepper, cabbages, and carrots and combine in a salad bowl.
  4. Top with cooked rice noodles (chop them roughly if they have stuck together and add as rice noodle chunks!) chopped cilantro, peanuts, cubed avocado and end with a sprinkle of sesame seeds.
  5. Before serving, pour half of salad dressing over the entire bowl and toss at the table. Serve remainder of dressing at the table for extra drizzling on individual salads.

 

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