Tag: bbq salad ideas

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.

Bacon Pea Winter Braai Salad

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Ingredients

  • 4 c. peas, thawed if frozen
  • 1/4 small red cabbage, thinly sliced
  • 3 radishes, thinly sliced
  • 2 green onions, thinly sliced
  • 1/4 c. freshly chopped parsley
  • 1/2 tsp. kosher salt, plus more for seasoning
  • 4 strips bacon, cut into 1″ pieces
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp. red wine vinegar
  • 2 tbsp. Dijon mustard
  • 1/4 tsp. crushed red pepper flakes
  • Freshly ground black pepper
  • 1/2 c. crumbled feta

Directions

  1. In a large bowl, toss peas, cabbage, radishes, green onions, parsley, and salt together. 
  2. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Using a slotted spoon, remove bacon from pan and place on a paper towel lined plate. 
  3. Return skillet to heat and add shallots and garlic. Cook until shallots are soft, 5 minutes. Add red wine, then whisk in mustard. Season with red pepper flakes, salt, and pepper. 
  4. Pour warm dressing over pea mixture and top with bacon and feta before serving.

Roast Beetroot Goat Cheese winter braai Salad

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Ingredients

  • 6 medium beets, scrubbed
  • 6 c. rocket
  • 1 avocado, sliced
  • 4 oz. goat cheese, crumbled
  • 1/2 c. chopped toasted walnuts

FOR DRESSING

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. balsamic vinegar
  • 1 tbsp. maple syrup
  • 2 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 200°c.
  2. Wrap each beetroot in foil and place it on a baking sheet.
  3. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  4. Meanwhile, make the vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.  
  5. Place rocket in a large serving bowl and lightly dress with vinaigrette.
  6. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

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