Summer is almost here! On hot summer days we like to spend our free time in the garden, on the balcony or terrace and have a barbecue with the whole family or with friends. The main thing is that we spend nice time together outdoors with our loved ones. At the same time, everyone who takes part in the barbecue party thinks of their beach figure. After all, when we go on vacation and put on our swimsuits, we want to look good and feel confident. We therefore recommend that you not only rely on juicy steaks and sausages for your next barbecue party, but also on a crispy barbecue salad. In the next few lines we give you numerous delicious and healthy ideas for summer salads for grilling. With these delicious and healthy recipe ideas, you will definitely achieve your desired beach figure quickly.
Rainbow nutrition provides all the necessary nutrients
Grilled Chinese cabbage with walnuts and pears
Long, thin carrots are particularly good for grilling
Can you really grill salad??
Nobody knows for sure what a salad really is. By and large, it is a cold or warm dish made from various mixtures of raw or cooked vegetables or fruit, sometimes accompanied by meat, fish, eggs or nuts. Then it is seasoned with oil, vinegar or various dressings and sauces. Salads are generally considered to be healthy, vitamin-rich, and low-calorie dishes that are perfect for weight loss. A must for every diet. However, combining certain ingredients in certain quantities can quickly turn any healthy salad into a real calorie bomb.
Here we would like to introduce you to recipes that are ready in no time and are also diet-friendly. So you definitely won’t find mayonnaise salads of different types here. We have selected delicious summer salads for grilling, in which seasonal and regional vegetables or fruits are used, as well as those that can really be grilled.
Bean salad with mixed vegetables and parsley
Delicious grilled fennel with currant jam and honey
Healthy vegetable skewers on a blazing fire
Summer salads for grilling with healthy fruits and vegetables
Summer is one of the best times of the year to enjoy fresh, seasonal, regional, vitamin-rich, colorful and aromatic fruits and vegetables. While many of these can be eaten raw following the Paleo diet, many become even tastier when grilled beforehand. There is a very simple, scientific reason behind this taste boost.
As a result of grilling, fruits and vegetables lose excess moisture and the natural sugars in them are caramelized. In addition, they gain a delicious smoky, nutty taste and retain their fresh aroma. They are the perfect summer side dish for classic steaks and sausages.
Sweet fruits with a high sugar content such as pineapples, figs, peaches, bananas or plantains caramelize very well at a high grill temperature. Certain types of vegetables with an equally high natural sugar content also caramelize quickly and very well. So favorites here are carrots, beets, parsnips, onions, fennel, peppers, pumpkin, zucchini, asparagus and corn.
You can bet on these classics or try your own favorites. However, if your favorite vegetables are green beans, shallots, cabbage sprouts, mushrooms, okra and others that can easily fall through the grill grate, then it is better to use a special grill pan with a perforated bottom.
These special grill pans are of great help
It is cooked with it in a similar way to a wok
Alternatively, you can always use skewers so that nothing falls through
Rainbow salad with vinaigrette
A colorful diet is a healthy diet. This is simply because fruits and vegetables with different colors usually provide different nutrients. Especially in summer you can easily find fresh products in all the colors of the rainbow. You will need the following ingredients for this summer salad. The quantities vary depending on the taste and number of guests:
- Red and yellow peppers
- Corn on the cob
- Red onion or leek
- Eggplant or zucchini or both
- Olive oil for brushing
For the vinaigrette:
- ¼ Bch pistachios, finely chopped
- 2 tbsp fresh basil, mint and parsley, chopped
- 2 tbsp balsamic vinegar
- Juice of one lemon or lime
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Dash of olive oil
- salt and pepper
Preheat your grill to medium to high temperature, or around 175-200 degrees. Wash and dry your fruits and vegetables, peel the corn and pineapple, stone the peaches. Cut the products in halves, quarters, slices or rings. Corn, asparagus and mushrooms should be left whole.
Brush everything with olive oil, then grill on both sides for 7 to 10 minutes or until slightly blackened grill marks appear. You want your vegetables to be crispy but not overcooked and mushy or raw on the inside. You can test this with a fork.
Loosen the corn kernels from the cob. Arrange your grilled vegetables on a platter or chop and mix in a large bowl. Place all of the ingredients for your vinaigrette in a glass and shake vigorously to combine, then pour over the vegetables. Bon Appetit!
After grilling, both the vegetables and the fruit taste a little sweeter
Grilled peaches with raspberries and mint
There are countless summer salads to grill and enjoy! Depending on your taste preferences, you can make an infinite number of delicious combinations of healthy fruits and vegetables, as well as dressings and side dishes. How to organize an unforgettable barbecue party!
Broccoli drink and leaves with sesame oil and wine vinegar
Deliciously refreshing fruit salad with yellow watermelon
Summer salads for grilling can be a side dish and a main course at the same time