Category: braai salad ideas

Green Bean Braai Summer Salad

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Ingredients

  • English cucumber, quartered and cut into 1-inch pieces
  • sugar
  • Kosher salt and freshly ground black pepper
  • green beans, trimmed
  • scallions, cut into 2- to 3-inch pieces
  • olive oil
  • lemon zest plus 1 tablespoon lemon juice
  • chopped fresh dill

Directions

  1. Set up grill for direct cooking and heat to medium-high. Place cucumber in a colander and sprinkle with sugar and 1 teaspoon salt. Let stand 15 minutes. 
  2. Toss together green beans, scallions, and oil in a bowl. Season with salt and pepper. Grill in a grill basket over direct heat, tossing occasionally, until beans are charred and tender, 12 to 14 minutes. 
  3. Toss together cucumbers, green beans, lemon zest and juice, and dill in a bowl. Season with salt and pepper.

Buffalo Chickpea Summer Braai Salad

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Ingredients

  • FOR CHICKPEAS:
  • 2 cans (13.5-oz.) chickpeas, drained and rinsed
  • 3 tbsp. extra-virgin olive oil
  • 1/3 c. Franks hot sauce
  • 2 tbsp. melted unsalted butter
  • Kosher salt
  • Freshly ground black pepper

FOR DRESSING:

  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1/4 c. buttermilk
  • 1/2 tsp. garlic powder
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. freshly chopped dill
  • 2 tbsp. freshly chopped chives, plus more for garnish
  • Pinch of cayenne pepper

FOR SALAD:

  • 8 c. cut romaine lettuce
  • 2 c. shredded cabbage
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and very thinly sliced
  • 1 c. cherry tomatoes, halved
  • 1 avocado, sliced
  • 1/2 red onion, thinly sliced
  • 3/4 c. bleu cheese crumbles

Directions

  1. ake the chickpeas: Preheat oven to 250°. On a rimmed baking sheet, toss chickpeas with oil. Roast until chickpeas are crisp, about 20 minutes.  
  2. Combine hot sauce and butter. Remove chickpeas from oven and immediately toss with hot sauce mixture. Season to taste with salt and pepper. Return to oven and roast 5 minutes more. 
  3. Meanwhile, make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Add remaining ingredients and season with salt and pepper. Stir until combined. Refrigerate until ready to use.  
  4. In a large bowl, toss romaine and cabbage with ⅓ cup of dressing. Divide among 4 bowls. Top each bowl with celery, carrots, tomatoes, avocado, and red onion. Top with chickpeas, drizzle with dressing and garnish with blue cheese and more chives.

Avo Chicken Braai Summer Salad

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Ingredients

  • 2 boneless skinless chicken breasts, poached and cut into bite-sized pieces
  • 2 avocados, cubed
  • 1 small mango, cubed
  • 1 c. grape tomatoes, quartered
  • 1/2 c. fresh or frozen corn
  • 1/4 red onion, thinly sliced

FOR DRESSING

  • 1/4 c. lime juice
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly chopped cilantro
  • 1 tbsp. minced jalapenño
  • 2 tsp. honey
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
  2. In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

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Lucious Mielie and Bacon Braai Summer Salad

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Ingredients

  • 3 c. corn
  • 6 slices cooked bacon
  • 1 tbsp. cilantro
  • 1 jalapeño, minced
  • 1/3 c. mayonnaise
  • Juice of 2 limes
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Directions

  1. In a large bowl, combine all ingredients. Stir until ingredients are completely mixed and coated in dressing. Garnish with herbs, if desired, then serve.

Gringo Three Beans Summer Braai Salad

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Gringo Three Beans Salad

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Ingredients

  • 1/3 c. red wine vinegar
  • 2 tsp. granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 c. extra-virgin olive oil
  • 1 small red onion, finely chopped (about 1/2 c.)
  • 1 (15-oz.) can cannellini beans, drained and rinsed
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (14.5-oz.) can cut green beans, drained and rinsed, or 1½ c. chopped blanched green beans
  • 1 c. loosely packed fresh parsley leaves, finely chopped

Directions

  1. In a large bowl, whisk the vinegar, sugar, 1 teaspoon salt, and ⅛ teaspoon pepper until sugar is dissolved, about 30 seconds. Gradually add the oil, whisking until combined. Stir in the onion and set aside for 5 minutes.
  2. Fold in the cannellini, kidney, and green beans, and the parsley. Gently toss to coat.
  3. Serve immediately or let marinate, covered, in the refrigerator for 1 hour or up to overnight. Stir gently before serving.

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Cucumber, Tomato, and Onion Summer Braai Salad.

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Ingredients

  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. vinegar (red wine, white wine, or rice wine)
  • 2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly ground black pepper
  • 4 c. cherry tomatoes (1½ lb.), halved
  • 1 English cucumber, quartered lengthwise and sliced
  • 1/2 medium red onion, thinly sliced
  • 1/2 roughly chopped fresh herbs (such as basil, cilantro, dill, mint, and/or parsley)

Directions

  1. In a large bowl, whisk oil, vinegar, salt, garlic powder, and black pepper.
  2. Add tomatoes, cucumber, and onion and toss well to combine.
  3. Let sit at room temperature for at least 15 minutes or refrigerate for up to 12 hours.
  4. Before serving, sprinkle herbs over the salad.

Apple Cranberry Walnut Winter Braai Salad

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Ingredients

  • 6 cups salad – (I used a combination of arugula and baby spinach, any spring green mix will do)
  • 1 red apple
  • 1 green apple
  • 1 cup walnuts – roughly chopped, (such as Diamond of California)
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries

Dressing

  • 1 cup apple juice
  • 4 tablespoons apple cider vinegar – (or white vinegar in a pinch)
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup oil

Directions

  1. Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.
  2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

Crispy Butternut Squash Spinach Winter Braai Salad with Bacon

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Ingredients

  • 1 small butternut squash, peeled, seeded, and cubed or cut into half moons
  • 1 tbsp. extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 1 shallot, minced
  • 1/4 c. red wine vinegar
  • 1 tbsp. brown sugar
  • 5 oz. baby spinach (about 6 cups)
  • 1/2 c. pecans, toasted and chopped

Directions

  1. Preheat oven to 225° and line a baking sheet with aluminum foil.
  2. Arrange butternut squash on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until golden brown and crisp, 20 to 25 minutes.
  3. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel-lined plate and transfer bacon grease to a small bowl.
  4. In the same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 tablespoons bacon grease and season with salt and pepper.
  5. Place spinach in a large bowl. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately.

Simple Rocket Winter Braai Salad

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Ingredients

  • 6 tbsp. extra-virgin olive oil
  • 2 tbsp. lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 4 c. arugula
  • Shaved Parmesan, for garnish

Directions

  1. Make dressing: In a medium bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
  2. In a large bowl, lightly dress arugula, then top with Parmesan.

Quinoa Winter Braai Salad With Roasted Squash

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Ingredients

  • 1 c. quinoa
  • kosher salt
  • Freshly ground black pepper
  • 1 medium Delicata squash, seeded and thinly sliced into half moons
  • 1 bunch Tuscan kale, thinly sliced and stems removed
  • 1/3 c. pecans, toasted
  • 1/3 c. dried cranberries
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1/3 c. crumbled feta

Directions

  1. Preheat oven to 225°c and cover a baking sheet with aluminum foil.
  2. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.
  3. Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.
  4. In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.
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