7-salads-to-accompany-the-barbecue

7 salads to accompany the barbecue

henrylapps July 10, 2020

Salads have been for centuries one of the best dishes with which to accompany all kinds of meals. In the case of barbecues, the same thing happens. There is no better dish as a side.

So, we are going to talk about a series of salads that you can prepare to accompany the barbecue when you make meat.

Tomato and corn salad

The first is one of the easiest salads to prepare; a tomato and corn salad. A quick and simple dish, if you do not have much time to prepare when the guests arrive.

Its preparation could not be easier, it only takes three ripe tomatoes and a can of corn per plate. Tomatoes are washed, chopped into small pieces and mixed with a can of corn.

Bathed in a little oil, its flavor is greatly enhanced. For some, it is known as the summer salad and other ingredients are added, such as cucumber, green onions or a little coriander.

Cucumber, tomato and onion salad

Do you want something quick and that even the children can prepare it in what you dedicate yourself to cooking on the barbecue grill? Cucumber, tomato and onion salad is the solution to your problems!

For each dish, you need a medium-sized cucumber, three medium-ripe tomatoes, and a large purple onion. After washing each ingredient, they are cut into slices and served on the plate and … voila! There is nothing more to do. Less than five minutes to have a salad that will look for everyone.

Green apple and celery salad

This salad requires a little more preparation than the previous two. However, the effort is well worth it, because it will bring a bittersweet flavor that your dishes will need.

The ingredients you need, for each salad plate, are:

  • 2 green apples
  • 100 grams celery
  • ¾ of a cup of walnuts
  • ¼ cup lemon juice
  • ¼ cup Dijon mustard
  • 5 tablespoons of honey dessert
  • 2/3 extra virgin olive oil
  • Salt
  • Pepper

Although it may not seem like it, its elaboration could not be easier. After washing the apples under running water, they are cut into four pieces, the seeds are removed, the core is removed and they are cut into triangles.

The walnuts must be roasted a little in a pan, with just a trickle of olive oil. They are then crushed well until well crushed. Next, you have to do the “dressing”. To do this, in a small bowl mix the lemon set with Dijon mustard and honey. Stir well.

For the presentation, place the apples with the nuts on a plate and pour this mixture, sprinkling a little salt and pepper on top, to your liking. And ready to serve!

Cabbage and carrot salad

If you prepare it well, the cabbage and carrot salad can become a stronger accompaniment to your barbecue. What do you think if we teach you how to prepare it?

The ingredients that are needed for this salad are:

  • 350 gr. cabbage minced into thin strips
  • 100 grams of grated carrot
  • 2 tablespoons minced onion
  • 3 tablespoons of vegetable oil
  • ½ cup sugar
  • 1 tablespoon white vinegar dessert
  • ¼ tablespoon of salt
  • ½ tablespoon of poppy seeds

Let’s go with the preparation of this dish. Remember that before peeling and cutting both onion, cabbage and carrot, it is recommended that you have previously washed them, to remove any impurities that they may have. Mix these three ingredients in a large deep plate.

Now for the dressing, to do this, in a bowl mix the vegetable oil, vinegar and sugar. Stir well for a couple of minutes, then add the salt and poppy seeds. The mixture will tone a little creamy after a few minutes stirring.

When adding the mixture to the cabbage and carrot, keep the salad in the fridge for a couple of hours before serving, so that it is fresh.

Mushroom salad and green leaves

Nutritious, satiating and everyone likes it. You should think about incorporating this dish when you go to barbecue and need a good accompaniment, because the preparation could not be easier.

The ingredients you should buy for a mushroom and green leaf salad are:

  • 200 gr. medium mushroom
  • 1 clove garlic
  • 50 grams of arugula leaves
  • 50 grams of lettuce leaves
  • 50 grams of basil leaves
  • 1 cup croutons
  • 75 gr. of butter
  • 3 tablespoons grated Parmesan cheese
  • Extra virgin olive oil

To start working, heat the butter in a frying pan or saucepan over medium heat so that it melts well. Meanwhile, you can cut the mushrooms into thin slices. As the butter is already melted, you toss and cook for about 5 minutes, stirring occasionally.

After five minutes, add the croutons, and stir well. Keep the firepower at medium level while doing everything together for about 10 minutes, until you see that everything is tender.

Clean the garlic clove well, chop it into small pieces and add it to the mixture after 5 minutes of adding the croutons, so that it gives a little flavor to the mushroom.

Wash the leaves of the different vegetables well under the plate, and then chop them into smaller pieces that you are going to put on a plate. When the mushrooms are ready, add them to the salad, stir a little and spread the grated Parmesan cheese.

This dish is best served cold, so reserve at least an hour in the fridge to bring it up to the perfect temperature.

Potato salad

If you have a little experience preparing barbecues, you will already know that potatoes are one of the best accompaniments for this type of dish. So why not make something different with this food? Like, for example, a potato salad.

What is needed for this dish?

  • 680 bouquets of potato cut into small cubes
  • 1 cup green beans
  • 2 cups of broccoli (or cauliflower)
  • ½ cup grated carrot
  • ½ cup salad dressing
  • ¼ tablespoon black pepper

Let’s go with the preparation of this dish. After washing, peeling and cutting the potatoes into a cube, and getting about 700 grams, cook them in a saucepan with plenty of water, until it boils. If you have cut the pieces equally, over high heat they should be ready in about 7 minutes.

In another pot you are going to boil the green beans, and in another, the broccoli so that it is tender. If you choose cauliflower instead of broccoli, remember that it takes a little longer to be tender. Having all the ingredients well cooked, drain and add to a plate.

Then add the grated carrot, the dressing and a little pepper. With a spoon, stir well to mix all the ingredients. Cover with a little plastic wrap, and the refrigerator to rest until lunchtime. A perfect salad to accompany barbecues!

Salad with yogurt sauce

The last of the salads that we recommend to accompany a barbecue is a very simple one to make: a salad with a yogurt sauce. Fresh, tasty and nutritious.

These are the ingredients that are needed:

  • 5 black olives
  • 1 medium green apple
  • 200 grams of lettuce
  • 2 spinach leaves (or arugula)
  • ½ lemon
  • Salt
  • Pepper
  • Yogurt sauce

It is time to prepare this delicious delicacy to have a great salad to put on the table. First of all, clean the spinach leaves, lettuce leaves and apple well.

Lettuce and spinach you crumble well, very carefully, and you put everything on a plate. You cut the apple into four slices, so it will be easier to remove the seeds and the core. Then you cut it into cubes that you add to the plate.

Make a small mixture with the juice of the half lemon, the pepper and the salt, to add it to the mixture. You can add the black oils by cutting them in half or in quarters. Lastly, pour the yogurt sauce. Stir with a fork or spoon and refrigerate to rest for a couple of hours before serving.

Now we know how to prepare a total of seven different salads to accompany a barbecue. If it is a very large meal, you can make them all or just make a couple of them. Either way, your guests will be delighted with what you have done.

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