Any main course can be complemented with a salad as an appetizer. Therefore, if you're planning a meat-heavy barbecue, you can rely on a fresh salad to stir your appetite. They're light yet filling, making them the perfect snack for a hot summer day. Instead of the usual tossed salad, grill a healthy salad in your backyard.
1. Corn-mayo Delight
What you need:
6 ears 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
Lightly oil a grill and place the corn on it. The corn should be tender after at least 12 minutes of cooking on medium heat, turning occasionally. Put aside and allow it to cool. Cut the kernels off the cob and place them in a large bowl. Sprinkle a little salt and black pepper on the tomatoes, bell peppers, onions, and olive oil. Blend ingredients until well combined. Let the flavors blend for at least 20 minutes. Served with grilled meat.
2. No Mayo Potato Salad
What you need:
- 1 kg. Red potatoes
- 2 tbsp. extra-virgin olive oil
For the dressing:
- 6 slices cooked beef 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
Add 2 tablespoons of olive oil to the red potatoes in a medium bowl. Combine well and toss to coat evenly. Prepare a preheated grill and cook for 20 to 30 minutes over medium heat or until tender. Cool, cut into quarters, then set aside. Mix 1/2 cup olive oil, garlic, salt, pepper, vinegar, and sugar in a large bowl until smooth. Toss the beef bacon, parsley, onion, and potatoes in the bowl until evenly coated. Serve immediately.
Freshen up your summer barbecue with these delicious, healthy salads!