Salads serve as the perfect appetizer to any main dish. So if you’re planning a meaty barbecue, you can depend on a fresh salad to whet your appetite the right way. They are light but filling and are the perfect snack for a hot summer day. Try something new and enjoy a healthy grilled salad in your backyard instead of the typical salad!
Here are 3 healthy grilled salads that you should try the next time you fire up your grill:
1. Corn-mato delight
What do you need:
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6 ears of yellow corn
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2 pear tomatoes, diced
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1 green bell pepper, diced
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1/4 cup onion, minced
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1/2 bunch of coriander, chopped
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2 teaspoons olive oil
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Salt and ground black pepper to taste
Place the corn on a lightly greased rack. Cook over medium heat, turning occasionally, for at least 12 minutes or until corn is tender. Reserve and let cool. When done, chop the kernels off the cob into a large bowl. Add the pear tomatoes, green bell pepper, onion, and olive oil, then season with salt and black pepper. Mix until all the ingredients are well combined. Let sit for 20 to 30 minutes for the flavors to blend. Serve together with grilled meats.
two. Sunshine Salad
What do you need:
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1 medium pineapple, cut into wedges
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1 1/4 cup tangerines
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1 1/4 cup baby spinach
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1/4 cup pine nuts
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1 kilogram. chicken breast tenderloins
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1 1/2 cup bottled beer
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1/2 cup of honey
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1/3 cup Dijon mustard
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6 tablespoons poppy seed salad dressing
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2 tbsp. olive oil
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1 tablespoon. fresh rosemary
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1 teaspoon salt
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1 teaspoon garlic powder
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1/8 teaspoon fresh black pepper
In a large resealable plastic bag, combine the beer, honey, mustard, olive oil, rosemary, garlic powder, salt, and black pepper. Add the chicken tenderloin to the bag and shake to coat the meat evenly. Seal and refrigerate overnight, turning bag occasionally. When done, skewer chicken and discard excess marinade. Cook the chicken and pineapple slices on a preheated grill over medium heat for 10 to 15 minutes or when the meat juices run clear and the pineapple is tender. Cut the chicken and pineapple into small pieces and mix them in a salad bowl before serving.
3. Potato salad without mayonnaise
What do you need:
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1 kilogram. red potatoes
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2 tbsp. extra virgin olive oil
For the dressing:
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6 slices of cooked bacon, chopped
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4 green onions, chopped
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1 clove garlic, minced
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1/2 cup of extra virgin olive oil
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2 tbsp. chopped parsley
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1 tablespoon. Apple cider vinegar
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1 teaspoon black pepper
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1 teaspoon kosher salt
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1/2 teaspoon white sugar
Place the red potatoes in a medium bowl and then add 2 tablespoons of olive oil. Toss to coat evenly. Cook on a preheated grill over medium heat for 20 to 30 minutes or until tender. Let cool, cut into quarters and reserve. In a large bowl, whisk together 1/2 cup of the olive oil, garlic, salt, pepper, vinegar, and sugar and beat until smooth. Add the bacon, parsley, onion, and potatoes to the bowl and mix until evenly coated. Serve immediately.
Add some freshness and nutrition to your summer barbecue with these healthy salads that you must try!
