BBQ sides with a twist: 4 healthy salad recipes

Nothing says summer like refreshing, colorful salads. They’re perfect for lunch, dinner, and BBQs, but let’s be real—they can often be bland. Here, we’ll dive into exciting recipes that will get your mouth-watering and give your guests something to rave about.

Watercress is a true underdog veggie that packs a serious flavor punch. And paired with the sweetness of mango, this savory peppery leaf helps to create the ultimate refreshing salad base. Topped with your protein of choice, you’ve got a summer salad that’s simple, yet bursting with flavor. And while we’re using grilled chicken breast here, feel free to swap it with your preferred vegan protein alternative.

Ingredients

• 350 g grilled chicken breast (diced)
• 1 peeled and stoned mango
• 85 g watercress
• 1 red pepper chopped into chunks
• 100 g of cherry tomatoes (halved)
• 3 chopped spring onions
• 3 tbsp pumpkin seeds

For the dressing:

• Zest and juice of 2 limes
• ½ tsp dried chilli flakes
• 1 tsp of honey
• Pinch of salt and black pepper

Method

1. Place the chicken, mango, tomatoes, pepper, and spring onions in a salad or serving bowl. Add the watercress and pumpkin seeds. Set aside while you make the dressing.
2. Combine all of the salad dressing ingredients in a small mixing bowl and whisk together with a fork.
3. Drizzle over the salad, and toss just before serving or serve the dressing on the side.

This fruity carrot salad is a must-have at any summer cookout, especially when paired with lamb. How about grilling up some homemade lamb kofta kebabs and adding this salad to a pita for a unique twist? Alternatively, serve it in a salad bowl alongside your favorite protein and enjoy!

Ingredients

• 4 large carrots, peeled and grated
• 1 apple, cored and grated
• 75 g of sultanas
• 15 g of fresh, chopped mint leaves
• 15 g of fresh, chopped parsley
• 50 g of pomegranate seeds

For the dressing:

• The juice of 1-2 freshly squeezed lemons
• 30 ml of honey
• 50 ml extra virgin olive oil
• Pinch of salt and pepper

Method

1. In a large mixing or salad bowl, mix the carrots, apples, sultanas, mint, and parsley and set aside.
2. In a small mixing bowl, whisk all the dressing ingredients with a fork until they are well combined.
3. Pour the salad dressing over the salad mixture and toss together until evenly coated.
4. Add the pomegranate seeds and gently toss the salad again.
5. Leave the salad to rest for 10 minutes to allow the flavors to combine.
6. Serve chilled alongside your favorite protein.

Nothing screams Mediterranean salad more than watermelon. This superfood salad is sure to whisk you to warm, summer evenings, all the while leaving you hydrated and satisfied. Carefully paired with nutritious spinach and the subtle nuttiness of avocado, this salad both looks and tastes good.

Ingredients

• 500 g of cubed watermelon pieces
• 150 g of baby spinach
• 1 diced avocado
• 50 g of crumbled feta cheese or vegan alternative
• 30 g finely sliced red onion
• 20 g fresh, chopped mint leaves

Method

1. In a large mixing bowl, combine the watermelon, spinach, avocado, feta cheese, onion, and mint leaves.
2. Toss gently before serving and garnish with a few mint leaves, if desired.

Tip: Boost the texture and nutrition by mixing in quinoa or couscous!

This isn’t your average salad – it’s packed with omega-3s and hearty carbs, making it a well-rounded dish that leaves you fully satisfied. The touch of horseradish adds a zesty kick and some pep to your salad-making step.

Ingredients

• 2 smoked mackerel fillets, skin removed and flaked into small pieces
• 350 g of new potato
• 100 g creme fraiche
• 15 ml horseradish cream
• Juice of 1 lemon
• 150 g of salad leaves (watercress, spinach, and rocket)
• 150 g cucumber, thinly sliced
• 100 g of cherry tomatoes, halved
• 50 g of thinly sliced red onion
• 10 g of fresh, chopped parsley leaves
• Ground black pepper

Method:

1. Wash the potatoes and cut them in half. Cook them in a large pot of boiling water for 15 to 20 minutes or until tender.
2. While the potatoes cook, mix the creme fraiche, horseradish, and lemon juice in a large bowl and season well with the ground black pepper (to your liking).
3. Drain the potatoes and set aside to allow them to cool for a few minutes. Then add the potatoes to the creme fraiche and horseradish mix until all the potatoes have been coated.
4. Add the mackerel, salad greens, cucumber, cherry tomatoes, red onion, and chopped parsley to the dressed potatoes and gently toss together.
5. Serve on a plate straight away while the potatoes are still warm.

Warm temps don’t have to mean wilted leaves. Add some spice to your life—and your salads—to match those summer chill vibes. Looking for a protein to pair? Check out our 3 healthy BBQ marinade recipes. With your recipe game strong, you’re set to rule the BBQ scene.