Guilt-Free Sides for July 4th Including The Best Veggie-Packed Potato Salad!

Summer is here, and with it comes a flurry of invitations to cookouts, barbecues, and parties—especially with July 4th just around the corner! We have three nutrient-dense potluck dishes that everyone will love. Best of all, these recipes are not only crowd-pleasers but are also perfect for those in the preconception phase, aligning with our Mothers2B real food recommendations. Let’s make your next gathering both delicious and nutritious!

Spinach Artichoke Dip

Ingredients:

• 1 1/2 cups cashews, soaked

• 3 tablespoons lemon juice

• 2/3 cup unsweetened nut milk

• 1/3 cup extra-virgin olive oil

• 1/4 cup nutritional yeast 

• 1 1/2 tsp onion powder

• 1 1/2 tsp garlic powder 

• 1 1/4 tsp sea salt

• 1/4 tsp black pepper 

• 2 tablespoons extra-virgin olive oil

• 1 yellow onion, diced

• 4-5 cloves garlic, minced

• 12 oz spinach

• 14 oz jar artichoke hearts, drained and halved

• Sea Salt and black pepper to taste

Instructions:

Preheat the oven to 350F.

Add all sauce ingredients into a blender so your cashews, lemon juice, almond milk, avocado oil, nutritional yeast, and the seasonings. Blend until smooth and set aside.

Grab a large skillet and add oil, onions, and garlic. Saute 3-5 minutes.

Add spinach and artichokes to the skillet and cook for 3 minutes. Add salt and pepper.

Remove from heat, add in the sauce and mix together. Smooth the top and bake for 10-15 mins. Serve with chips.

Israeli Salad

Ingredients:

• 1 lb. cucumbers, diced

• 1 lb. tomatoes, seeded and diced

• 1/3 cup red onion, diced 

• ½ cup parsley, fresh, minced

• 3 tbsp extra-virgin olive oil

• 3 tablespoons fresh lemon juice

• Salt and pepper, to taste

• Optional: 1/2 cup feta cheese

• Optional: tahini, for drizzle

Instructions:

Mix all of the ingredients in a large bowl. Toss to combine. Serve immediately.

Cauliflower “Fauxtato” Salad

Ingredients:

• 1 head cauliflower, roasted

• 3 eggs, hard-boiled, chopped (sub tofu for vegan)

• 3 stalks celery, diced

•  ½ red onion, diced

• ½ cup greek yogurt, or dairy-free yogurt

• 1 tablespoon dijon mustard

• 1 tablespoon honey, or maple syrup

• 2 tablespoons dill, chopped

• 1 tablespoon extra- virgin olive oil

• 1 clove garlic, crushed

• ½ lemon, juiced

Instructions:

In a large bowl, add greek yogurt, mustard, honey, dill, olive oil, garlic, and lemon. Stir to mix.

Add roasted cauliflower, diced eggs, celery and red onion to the bowl. Mix everything together. Serve.