3 Salads Perfect for a BBQ

3 Salads Perfect for a BBQ thumbnail

You’ve got a lot of parties and BBQs coming up and you want to bring something healthy. 

Your grab-and-go default is veggies and hummus (and who doesn’t love that?!), but maybe you have the time to step it up and make something homemade. 

But, what? 

You want to bring something that looks and tastes delicious, but it’s also clean and healthy. Something other people will like and something you feel good about eating, too. 

I like to have a few party recipe go-to’s, so I can pick something depending on what I feel like making (and how much time I have to make it). I’ll tell you a secret– I get super psyched (like, really, really excited) when the healthy dish I brought to a party is eaten up. I just want to go up to people and say– You thought you didn’t like kale? Ha! You do! You do! 

These are 3 of my favorite salad recipes to make for a party: a bean salad that everyone loves, a kale salad with a crazy-delicious-addictive dressing and an old standard (Broccoli salad) that’s been healthed-up. 

The Mediterranean Chickpea Salad and the Peanut Ginger Kale salad are both great to take on a picnic, to the beach or to the pool. They just get better as they sit and there’s a lower risk of spoiling because they’re dairy free and vegan.  These two are also great salads for meal prep. Make them on the weekend and lunch for the first few days of the week is taken care of. Cook once, eat many times = win!

Mediterranean Chickpea Salad_1

Mediterranean Chickpea Salad

This salad is easy to put together and perfect for someone who doesn’t want to spend a ton of time in the kitchen. Make it a few hours in advance to let the flavors blend. 

Juice of 1 lemon
2 TBL olive oil
½ tsp dried oregano
⅛ cup finely chopped parsley
1 clove garlic, minced
¼ tsp. salt
Pepper, to taste
½ green bell pepper, chopped
½ red (or orange or yellow) bell pepper, chopped
4-6 green onions, chopped, white parts only, or sliced red onion
2, 15oz cans garbanzo beans, drained and rinsed
Feta cheese, optional (but delicious)

  1. In a large bowl, whisk together the lemon juice, oregano, parsley, garlic and olive oil. Season with salt and pepper.
  2. Add the chopped veggies and the chickpeas. Gently mix and adjust seasoning.
  3. Serve with feta on the side (in case anyone is dairy-free).

NOTE: this chickpea salad needs salt to bring out the flavor. Start with ¼ teaspoon, taste and adjust. If you’re using the feta, add it to the salad first, then taste to see if additional salt is needed. 

Peanut Ginger Kale Salad_1

Kale Salad with Peanut-Ginger Dressing

A yummy salad that just gets better as it marinates. The peanut-ginger dressing is delicious– if there’s any leftover, use it as a dip for veggies, on a salad or in a wrap. 

1 large bundle of kale, (if using dinosaur kale, use two bundles)
2 tsp olive oil
1 TBL apple cider vinegar
3-5 green onion, sliced
2 carrots, shredded
1 cup broccoli florets
Optional:  15oz can garbanzo beans, rinsed & drained
About ¾ cup of the Nutty Ginger Dressing
Optional: roasted and salted chopped nuts like peanuts, cashews, almonds or sunflower seeds

  1. Strip kale from the stem. Wash and spin out water. Tear into pieces.
  2. Add kale to a large bowl and drizzle with olive oil and apple cider vinegar. Massage the oil and vinegar into the kale for about 2 minutes. The kale will wilt a bit and shrink down.
  3. Add the sliced green onion, carrots, broccoli and or chickpeas, if using. Pour over the dressing and toss well to completely coat everything. You may need to a little more dressing. 
  4. Top with roasted and salted peanuts, cashews, almonds or sunflower seeds. 

 

Peanut Ginger Dressing

½ cup almond or peanut butter
2 tablespoons water (you’ll likely need more, but start with 2)
¼ cup gluten-free tamari or coconut aminos
About 1 inch grated ginger
1 clove garlic, minced or grated
Juice from 1 lime
2 teaspoons maple syrup or honey
Optional: dash of cayenne or hot sauce

  1. Combine almond butter and water in a jar and pop in the microwave for a few seconds to heat and make the mixture easier to stir. Then, give it a good stir to combine.
  2. Add tamari, grated ginger, garlic, lime juice, maple syrup and cayenne. Stir well.
  3. Add a little more water, if needed, to reach a thick salad dressing consistency (but, you don’t want this dressing to be too runny). Taste and add a little salt, if needed. This dressing will keep for about 7 days in the refrigerator.  

Healthy Broccoli Salad 

Healthy Broccoli Salad

An old standard that’s been remade into a healthier version. This recipe uses Greek yogurt instead of all that mayo and has far less sugar. It makes enough for 4-5 as a side, so if you’re bringing it to a bbq, you may want to double it.

1 TBL mayonnaise
½ cup plain greek yogurt
1 TBL apple cider vinegar
1 TBL real maple syrup
Salt and pepper, to taste
About 4 heaping cups broccoli florets (can also mix broccoli and cauliflower)
½ medium-sized red onion, thinly sliced, or 4 green onions, white parts only, sliced 
¼ cup sunflower seeds
½ cup golden raisins, craisins, dried cherries or raisins

  1. In a medium-large mixing bowl, whisk together the mayonnaise, yogurt, cider vinegar, maple syrup and salt and pepper.
  2. Add the broccoli, red onion, sunflower seeds and raisins or craisins. Stir to combine.Let sit in the refrigerator for 30 minutes before serving to give the flavors time to meld. 

Mediterranean Chickpea Salad
Serves 4
This salad is easy to put together and perfect for someone who doesn't want to spend a ton of time in the kitchen. Make it a few hours in advance to let the flavors blend.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. Juice of 1 lemon
  2. 2 TBL olive oil
  3. ½ tsp dried oregano
  4. ⅛ cup finely chopped parsley
  5. 1 clove garlic, minced
  6. ¼ tsp. salt
  7. Pepper, to taste
  8. ½ green bell pepper, chopped
  9. ½ red (or orange or yellow) bell pepper, chopped
  10. 4-6 green onions, chopped, white parts only, or sliced red onion
  11. 2, 15oz cans garbanzo beans, drained and rinsed
  12. Feta cheese, optional (but delicious)
Instructions
  1. In a large bowl, whisk together the lemon juice, oregano, parsley, garlic and olive oil. Season with salt and pepper.
  2. Add the chopped veggies and the chickpeas. Gently mix and adjust seasoning.
  3. Serve with feta on the side (in case anyone is dairy-free).
Notes
  1. This chickpea salad needs salt to bring out the flavor. Start with ¼ teaspoon, taste and adjust. If you're using the feta, add it to the salad first, then taste to see if additional salt is needed.
Simply Clean Meals http://www.simplycleanmeals.com/
Kale Salad with Peanut-Ginger Dressing
Serves 4
A yummy kale salad. Different and perfect for a BBQ, picnic or day at the beach.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. ½ cup almond or peanut butter
  2. 2 tablespoons water (you’ll likely need more, but start with 2)
  3. ¼ cup gluten-free tamari or coconut aminos
  4. About 1 inch grated ginger
  5. 1 clove garlic, minced or grated
  6. Juice from 1 lime
  7. 2 teaspoons maple syrup or honey
  8. Optional: dash of cayenne or hot sauce1 large bundle of kale, (if using dinosaur kale, use two bundles)
  9. 2 tsp olive oil
  10. 1 TBL apple cider vinegar
  11. 3-5 green onion, sliced
  12. 2 carrots, shredded
  13. 1 cup broccoli florets
  14. Optional: 15oz can garbanzo beans, rinsed & drained
  15. About ¾ cup of the Nutty Ginger Dressing
  16. Optional: roasted and salted chopped nuts like peanuts, cashews, almonds or sunflower seeds
Instructions
  1. Combine almond butter and water in a jar and pop in the microwave for a few seconds to heat and make the mixture easier to stir. Then, give it a good stir to combine.
  2. Add tamari, grated ginger, garlic, lime juice, maple syrup and cayenne. Stir well.
  3. Add a little more water, if needed, to reach a thick salad dressing consistency (but, you don’t want this dressing to be too runny). Taste and add a little salt, if needed. This dressing will keep for about 7 days in the refrigerator.Strip kale from the stem. Wash and spin out water. Tear into pieces.
  4. Add kale to a large bowl and drizzle with olive oil and apple cider vinegar. Massage the oil and vinegar into the kale for about 2 minutes. The kale will wilt a bit and shrink down.
  5. Add the sliced green onion, carrots, broccoli and or chickpeas, if using. Pour over the dressing and toss well to completely coat everything. You may need to a little more dressing.
  6. Top with roasted and salted peanuts, cashews, almonds or sunflower seeds.
Notes
  1. If you make the dressing ahead of time, take it out of the refrigerator and let it come to room temperature before adding to the salad.
Simply Clean Meals http://www.simplycleanmeals.com/
Healthy Broccoli Salad
Serves 4
An old standard that's been remade into a healthier version. This recipe uses Greek yogurt instead of all that mayo and has far less sugar. It makes enough for 4-5 as a side, so if you're bringing it to a bbq, you may want to double it.
Write a review
Print
Total Time
15 min
Total Time
15 min
Ingredients
  1. 1 TBL mayonnaise
  2. ½ cup plain greek yogurt
  3. 1 TBL apple cider vinegar
  4. 1 TBL real maple syrup
  5. Salt and pepper, to taste
  6. About 4 heaping cups broccoli florets (can also mix broccoli and cauliflower)
  7. ½ medium-sized red onion, thinly sliced, or 4 green onions, white parts only, sliced
  8. ¼ cup sunflower seeds
  9. ½ cup golden raisins, dried cranberries, dried cherries or raisins
Instructions
  1. In a medium-large mixing bowl, whisk together the mayonnaise, yogurt, cider vinegar, maple syrup and salt and pepper.
  2. Add the broccoli, red onion, sunflower seeds and raisins or craisins. Stir to combine.Let sit in the refrigerator for 30 minutes before serving to give the flavors time to meld.
Simply Clean Meals http://www.simplycleanmeals.com/
 

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