Salads serve as the perfect appetiser for any main course. So, if you’re planning a meat-heavy barbecue, you can depend on a fresh salad to stir your appetite. They’re light yet filling and 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 grilled salads you need to try the next time you light up your grill:
1. Corn-mato Delight
What you need:
- 6 ears of yellow corn
- 2 plum tomatoes, diced
- 1 green bell pepper, diced
- 1/4 cup diced onion
- 1/2 bunch cilantro, chopped
- 2 tsp. olive oil
- Salt and ground black pepper to taste
Place the corn on a lightly oiled grill. Cook over medium heat, turning occasionally, for at least 12 minutes or until corn is tender. Set aside and allow to cool. When ready, slice the kernels off the cob onto a large bowl. Add the plum tomatoes, green bell pepper, onion, and olive oil, then season with salt and black pepper. Mix until all ingredients are well combined. Allow to rest for 20 to 30 minutes for the flavors to blend. Serve together with grilled meat.
2. Sunshine Salad
What you need:
- 1 medium pineapple, sliced into wedges
- 1 1/4 cup mandarin oranges
- 1 1/4 cup baby spinach
- 1/4 cup pine nuts
- 1 kg. chicken breast tenderloins
- 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 tbsp. fresh rosemary
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/8 tsp. Fresh black pepper
Mix beer, honey, mustard, olive oil, rosemary, garlic powder, salt and black pepper in a large re-sealable plastic bag. Add chicken tenderloin to the bag and shake to coat the meat evenly. Seal and refrigerate overnight, turning the bag occasionally. When ready, thread chicken onto skewers and discard excess marinade. Cook chicken and pineapple wedges on a pre-heated grill over medium heat for 10 to 15 minutes or when meat juices run clear, and the pineapple is tender. Cut chicken and pineapple into bite-size pieces and mix together 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 cooked bacon, chopped
- 4 green onions, chopped
- 1 clove garlic, chopped
- 1/2 cup extra-virgin olive oil
- 2 tbsp. minced parsley
- 1 tbsp. apple cider vinegar
- 1 tsp. ground black pepper
- 1 tsp. kosher salt
- 1/2 tsp. white sugar
Place red potatoes in a medium bowl, then add two tablespoons of olive oil. Toss to coat evenly. Cook on a pre-heated grill over medium heat for 20 to 30 minutes or until tender. Allow to cool, cut into quarters, then set aside. Mix 1/2 cup olive oil, garlic, salt, pepper, vinegar, and sugar in a large bowl and whisk until smooth. Add bacon, parsley, onion and potatoes to the bowl and toss until evenly coated. Serve immediately. Add some freshness and nutrition to your summer barbecue with these must-try healthy salads!
