Salads are the perfect appetizer for any main course. So if you’re planning a meat-heavy barbecue, you can count on a fresh salad to whet your appetite just right. They’re light but filling, and they’re the perfect snack for a hot summer day. Try something new and enjoy a healthy grilled salad in your backyard instead of the usual tossed kind!
Here are 3 healthy BBQ salads you need to try the next time you fire up your grill:
1. Corn mato enjoyment
What you need:
-
6 ears of yellow corn
-
2 plum tomatoes, diced
-
1 green pepper, diced
-
1/4 cup diced onion
-
1/2 bunch coriander, chopped
-
2 TEA SPOONS. olive oil
-
Salt and ground black pepper to taste
Place the corn on a lightly oiled grill. Cook over medium-high heat, turning occasionally, at least 12 minutes or until corn is tender. Set aside and let cool. When done, cut the seeds off the cob onto a large bowl. Add plum tomatoes, green peppers, onion and olive oil, then season with salt and black pepper. Mix until all ingredients are well blended. Let sit for 20 to 30 minutes to allow the flavors to meld. Serve with grilled meat.
2. sunshine salad
What you need:
-
1 medium pineapple, cut into wedges
-
1 1/4 cup tangerines
-
1 1/4 cup baby spinach
-
1/4 cup pine nuts
-
1 kg. chicken breast fillets
-
1 1/2 cup bottled beer
-
1/2 cup honey
-
1/3 cup Dijon mustard
-
6 tbsp. poppy seed salad dressing
-
2 TBSP. olive oil
-
1 tablespoon. fresh rosemary
-
1 teaspoon. Salt
-
1 teaspoon. garlic powder
-
1/8 tsp. fresh black pepper
In a large resealable plastic bag, combine beer, honey, mustard, olive oil, rosemary, garlic powder, salt, and black pepper. Place the chicken fillets in the bag and shake to evenly coat the meat. Seal and refrigerate overnight, turning the bag occasionally. When done, thread the chicken onto skewers and discard excess marinade. Cook chicken and pineapple wedges on a preheated grill over medium-high heat for 10 to 15 minutes, or when the meat juices run clear and the pineapple is tender. Cut the chicken and pineapple into bite-sized pieces and toss in a salad bowl before serving.
3. No mayo potato salad
What you need:
-
1 kg. red potatoes
-
2 TBSP. Extra virgin olive oil
For the dressing:
-
6 slices of cooked bacon, chopped
-
4 spring onions, chopped
-
1 garlic clove, chopped
-
1/2 cup extra virgin olive oil
-
2 TBSP. chopped parsley
-
1 tablespoon. Apple Cider Vinegar
-
1 teaspoon. ground black pepper
-
1 teaspoon. kosher salt
-
1/2 tsp. White sugar
Place red potatoes in a medium bowl, then add 2 tablespoons olive oil. Throw to coat evenly. Cook on a preheated grill over medium-high heat for 20 to 30 minutes or until tender. Let cool, quarter and set aside. In a large bowl, combine 1/2 cup olive oil, garlic, salt, pepper, vinegar, and sugar and stir until smooth. Add bacon, parsley, onion, and potatoes to bowl and toss until evenly coated. Serve immediately.
Add some freshness and nutrition to your summer barbecue with these must-try healthy salads!
Thanks to Adrian T. Cheng
