The barbecue salads that I've got for you here fall into two categories (and neither category is rice or pasta!):-
It's great to get whatever array of vegetables or salad leaves I've got available out of the refrigerator, build up the basic salad and then top with something hot off the barbecue.
If you're not used to it, a hot salad may sound a little strange but please do give it a try, I think you'll be pleasantly surprised.
Many of my preparations involve a marinade so you'll need to allow time for the marinade to work, maybe overnight so a bit of forethought will be required.
Many of the salads below will require a dressing so here's a few facts about dressings.
It's important not to drown a salad in dressing. There should be enough to coat the ingredients without leaving a pool in the bottom of the salad bowl
Some salads need to be dressed in advance so that the flavors have time to blend. This applies particularly to barbecue grilled ingredients which are best dressed when warm so that they absorb the flavors whilst cooling.
Leaf salads however should be tossed just before serving. If you are serving individual salads, toss the salad in one bowl and then divide it.
Thai Beef Salad - Grilled steak, thinly sliced on chopped vegetables and finished of with a spicy oriental sauce.
Beef Carpaccio Salad - Seared steak on a bed of salad leaves topped off with the taste of Italy, a balsamic vinaigrette
Barbecue Chicken Salad with Citrus Fruits - Citrus marinaded chicken breast, lightly grilled.
Smoked Chicken Salad - The most succulent slices of chicken breast with a beetroot and orange foundation.
Grilled Potato Salad Recipe - with crispy chorizo on a bed of lettuce.
BBQ Scallop Salad - An interesting fruity combination.
They don't get much better than this salad with bacon from the book of grilled scallop recipes
This tasty salad uses one of the easiest plancha Grilled Garlic Shrimp Recipes and it could be any quicker to prepare.
Grilled Mackerel Salad - Rich in Omega-3 fatty acids. For those on a real health kick.
Smoked Mackerel Salad - Using commercially smoked mackerel, this is a healthy meal in minutes.
Shrimp Fruit Salad - An unusual little number but a great combination of seafood and fruit.
Smoked Duck Breast Salad - Thinly sliced and full of the French influence.
Grilled Watermelon Salad - beautifully colorful!
The section below is simply for barbecue salads that make a great accompaniment to your cookout rather than actually needing to fire up the coals. Whatever you're grilling, there's a salad here to compliment it.
No, not baked beans. These are green beans or "haricots verts". that make .
It’s a very simple recipe to do and makes a great addition to any of the barbecue salads above. You don't need to light the barbie and you can of course use this recipe at any time of the year with grilled meat or fish.
In Mediterranean countries it is very typical to serve recipes
like this luke-warm rather than chilled and I think that works really
Serves:- 4 people
Preparation Time:- 10 minutes
Cooking Time:- 10 minutes
Total Time:- 20 minutes
Top and tail the beans, pop them in a pan of boiling water and cook for 5 - 10 minutes until "al dente" and then strain and tip into a bowl. Do take care not to overcook the beans, there’s nothing worse than a soggy salad!
Allow the beans to steam and cool, this drives off any remaining water and helps keep the beans crisp. Most importantly it ensures that when you put the dressing on that the dressing actually coats the beans and isn't repelled by unwanted moisture content.
Peel and chop the garlic and sprinkle over the beans with a good lug of olive oil (to give that sheen) and then finish off with salt and pepper to season.
That’s all there is to it. To serve, you can drop them randomly on top of your salad or serve warm (or at room temperature) with your choice of grilled meat, crusty bread (to mop up all that lovely garlicky olive oil...and a glass of wine too!