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30 Easy Yet Impressive Sides for Summer Dinner Parties

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Gourmandize
White Bean Kale Salad with Tahini Dressing 22/29

© Minimalist Baker

White Bean Kale Salad with Tahini Dressing

This plant-based side is a welcome departure from the traditional garden salad, with protein-filled white beans, superfood kale and easy garlic croutons. Drizzled with a tangy, sweet and savory tahini dressing, it'll be a hit with all your guests (not just the vegan ones!). Get the recipe here.


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Chef Tips and Tricks

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!