Tag: bbq salad side dishes

Cucumber and Strawberry Braai Salad

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Ingredients

  • 2 large cucumbers, spiralized or finely chopped
  • 4 cups strawberries, sliced
  • 1/2 cup feta, crumbled

Poppy Seed Salad Dressing

  • 1/4 cup white wine vinegar or champagne vinegar
  • 1/4 cup sugar
  • 1 small shallot
  • 1 to 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 2 teaspoons mayonnaise, optional for a creamier dressing
  • 1/2 cup olive oil, grapeseed oil, or a mix

Directions

  1. In a large bowl, toss cucumbers and strawberries together.
  2. Divide among four plates, sprinkle with feta and pour 2 tablespoons of dressing over each salad and serve immediately!

Poppy Seed Salad Dressing

  1. Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it’s okay if there is still some undissolved sugar). Peel the shallot and grate it on a Microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.
  2. Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.
  3. Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

Bulgar and White Bean Braai Summer Salad

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Ingredients

FOR THE SALAD

  • 3 1/2 c. water
  • Kosher salt
  • 1/2 c. bulgar wheat, rinsed
  • 2 large carrots, cut into 1/2-inch thick sticks
  • 2 large leeks, sliced 1/4-inch thick
  • 1 tbsp. extra-virgin olive oil
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • 1 (15-oz.) can cannellini beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 c. cherry tomatoes, halved
  • 1/2 head radicchio, thinly sliced
  • 3 c. arugula
  • 1/2 c. crumbled goat cheese

FOR THE DRESSING

  • 1/4 c. extra-virgin olive oil
  • Juice of 1 lemon
  • 1 1/2 tsp. honey
  • 1 clove garlic, minced
  • 2 tbsp. freshly chopped parsley
  • 2 tsp. fresh thyme leaves
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 200°C. In a medium saucepan over high heat, add a large pinch of salt to water and bring to a boil. Add bulgar and reduce heat to a simmer. Let bulgar simmer until tender, about 40 minutes. Add more water if it gets too low. 
  2. Place carrots and leeks on a baking sheet.  Toss with oil and season with salt, pepper, and pinch of red pepper flakes. Bake until carrots are tender and leeks are a dark golden, about 30 minutes. 
  3. In a large bowl toss bulgar, roasted vegetables, beans, bell pepper, cherry tomatoes, and radicchio. 
  4. In a small bowl, combine dressing ingredients and season with salt and pepper. Pour dressing over bulgar mixture and toss to coat. 
  5. Add rocet and goat cheese and toss to combine.

Salmon & Spinach Braai Summer Salad

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Delicious and refreshing, the salmon spinach braai summer salad is a delightful combination of grilled salmon, fresh spinach, and a medley of vibrant seasonal ingredients. The salad boasts a burst of flavours and textures, making it a perfect accompaniment to outdoor gatherings and barbecues during the sunny summer months.

Ingredients

FOR THE SALMON

  • 500g salmon
  • Kosher salt
  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • Juice of 1/2 lemon
  • 1 tbsp. extra-virgin olive oil
  • 1 clove garlic
  • 1 tbsp. freshly chopped dill

FOR THE DRESSING

  • 1/2 c. Greek yogurt, preferably whole fat
  • 2 tbsp. tahini
  • Juice of 1/2 lemon
  • 2 tbsp. warm water
  • Kosher salt
  • Freshly ground black pepper

FOR THE SALAD

  • 200g baby spinach
  • 1 head romaine, chopped
  • 1 Persian cucumber, sliced
  • 1 red bell pepper, sliced
  • 1 c. cherry tomatoes, halved
  • 1/2 c. kalamata olives, pitted and halved
  • 1 avocado, sliced
  • 1/2 c. pickled red onions
  • 1/2 c. crumbled feta
  • Freshly chopped dill
  • Lemon wedges

Directions

  1. Preheat oven to 220°c and line a small baking sheet with foil. Place salmon on foil and season with salt, pepper, and a pinch red pepper flakes. 
  2. In a small bowl, combine lemon juice, oil, garlic, and dill. Pour over salmon. 
  3. Bake until salmon is fork tender and internal temperature reaches 145°, about 35 minutes. 
  4. Meanwhile, make dressing: In a medium bowl, combine yogurt and tahini, then add lemon juice. Add warm water and stir to loosen. Add more water or lemon juice to thin dressing to desired consistency. Season with salt and pepper. 
  5. Assemble salad: Toss spinach, romaine, cucumber, bell pepper, tomatoes, and olives together. Break salmon into large pieces with a fork and top salad with it. Top with avocado, pickled onions, and feta. Garnish with dill and serve with dressing and lemon wedges.

Tomato and Blue Cheese Braai Summer Salad

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Ingredients

BALSAMIC VINAIGRETTE

  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • 2 tsp. honey
  • 1 clove garlic, grated
  • 1/2” ginger, grated
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper

CANDIED HAZELNUTS (OPTIONAL)

  • 1/4 c. granulated sugar
  • 2/3 c. toasted hazelnuts
  • Kosher salt
  • Freshly ground black pepper

STOVETOP CROUTONS

  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 3 slices sourdough bread, cut into ½” cubes
  • Kosher salt
  • Freshly ground black pepper
  • Crushed red pepper flakes (optional)

THE SALAD

  • 1 lb. cherry tomatoes, halved
  • 5 oz. mixed salad greens
  • 1/4 red or sweet onion, thinly sliced
  • 1/2 c. crumbled blue cheese

Directions

  1. Make the balsamic dressing: In a small jar, combine all dressing ingredients. Secure the lid and shake until roughly emulsified. Set aside until ready for use.
  2. Make the candied hazelnuts: Line a baking sheet with parchment or a silicone mat. In a large pot over low heat, pour sugar into an even layer. Heat sugar until mostly melted, then add in nuts, a pinch of salt and pepper, and stir constantly until melted sugar coats nuts evenly. Once caramel begins to smoke, immediately remove from heat.
  3. Transfer pecans to prepared sheet tray, using a silicone spatula to press into an even later. Allow to cool completely before breaking into pieces.
  4. Make the croutons: In a large skillet over medium heat, melt butter and oil. Add bread cubes and stir to coat evenly in butter.
  5. Season with salt, pepper, and red pepper flakes (if using) and stir occasionally until bread is golden and crunchy, 10 to 12 minutes, reducing heat to medium-low if necessary.
  6. Assemble the salad: In a large bowl, toss together salad greens, onion, tomatoes, and half the croutons. Drizzle in half the dressing and toss to coat evenly.
  7. Taste and adjust with more dressing if desired. Add more croutons and top with blue cheese, and candied hazelnuts.

Shaved Veggie Summer braai Salad

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Ingredients

  • 2 small candy cane beetroots
  • 1 medium carrot
  • 1 medium watermelon radish, halved
  • Quarter of a head red cabbage
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 small bunch watercress, washed and large stems discarded
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)
  • 2 ounces fresh goat’s cheese, crumbled (about 1/4 cup)
  • 1/3 cup fresh basil leaves, torn into pieces
  • 1 tablespoon roughly chopped fresh chives

Directions

1. Shave the beetroot into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.

2. Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.

3. Lay the beetroot, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas (pumpkin seeds), basil and chives.

Orange & Beetroot Winter braai Salad

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Ingredients

  • 3 medium-sized rainbow carrots, peeled & shredded
  • 2 cup red cabbage, thinly sliced
  • 3 beetroots, cooked, peeled, shredded
  • 1 cup cooked chickpeas, liquid removed
  • 2 tbsp fresh Parsely diced
  • 1/3 cup almond slices, toasted
  • 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

  • 1/8 cup orange juice
  • 1 tsp orange zest
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 small garlic, finely diced
  • 1 tbsp honey*
  • 1 tsp orange blossom water
  • 1/2 tsp salt

Directions

  1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
  2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
  3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
  4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
  5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
  6. Serve alongside a meal or increase the portion size and make it a meal.

Orange & Beetroot Winter braai Salad

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Ingredients

  • 3 medium-sized rainbow carrots, peeled & shredded
  • 2 cup red cabbage, thinly sliced
  • 3 beetroots, cooked, peeled, shredded
  • 1 cup cooked chickpeas, liquid removed
  • 2 tbsp fresh Parsely diced
  • 1/3 cup almond slices, toasted
  • 1/4 cup dried apricots, diced

SWEET ORANGE DRESSING

  • 1/8 cup orange juice
  • 1 tsp orange zest
  • 2 tbsp raw apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 small garlic, finely diced
  • 1 tbsp honey*
  • 1 tsp orange blossom water
  • 1/2 tsp salt

Directions

  1. Prepare your beetroots. If you’re starting this salad with fresh beetroots, you’ll need to cook them first. Place your washed beetroots into a 6qt pot, fill with hot water, cover and simmer over medium-high heat until the beetroot are soft enough to poke a fork in the beet with ease—approximately 40 minutes.
  2. Shred your Veg. Shredded all of your carrots and beetroot. Thinly slice the red cabbage⏤A food processor with a shredding and slicing attachment is best for this salad.
  3. Mix the salad. In a large bowl add the carrots, beetroot, cabbage, and chickpeas. Pour on the dressing and taste to see if more salt is needed.
  4. Prepare your salad dressing. In a small mason jar with a lid, add all of the dressing ingredients. Shake vigorously.
  5. Plate your Salad. Pour the salad mixture into a nice serving bowl. Top the salad with parsley, apricots, and toasted almond slices.
  6. Serve alongside a meal or increase the portion size and make it a meal.

Get ingredients for this recipe here!

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Avo-Pesto braai pasta salad

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Ingredients

  • kosher salt
  • 500g. orecchiette or farfelle pasta
  • 2 ears fresh corn, husks removed
  • 190g. basil pesto
  • 3 avocados, pitted and diced
  • Freshly ground black pepper
  • 1 c. chopped fresh parsley and basil, plus more for garnish

Directions

  1. Bring a large stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain pasta and rinse with cold water until cool.
  2. Meanwhile, cook corn in pasta water for 2 to 3 minutes. Drain and rinse under cold water; cut kernels off the cob.
  3. In a large mixing bowl or blender , mix pesto and avocado; mash lightly using a fork and season with pepper. Toss together with pasta and parsley.
  4. Serve on large platter. Top with corn and garnish with more parsley.

Strawberry Balsamic Braai Pasta Salad

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Ingredients

  • 500g. farfalle
  • 1/4 c. balsamic vinegar
  • 1/2 c. Feta, crumbled
  • 2 c. strawberries, quartered
  • 1/2 c. baby spinach
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. almond slivers, toasted, for garnish

Directions

  1. In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain, then transfer to a large serving bowl.
  2. Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes.
  3. To bowl, add feta, strawberries and spinach. Season generously with salt and pepper and toss to combine.
  4. Drizzle with balsamic glaze and garnish with almonds.

Caprese Braai Pasta Salad

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Ingredients

FOR THE SALAD

  • 450G. fusilli, cooked
  • 8 oz. ciligini, halved (small mozzarella balls, mozzarella chopped into 1/8´s works too)
  • 2 pt. grape tomatoes, halved
  • 1/4 c. thinly sliced basil, plus more for garnish
  • Balsamic glaze, for drizzling

FOR THE DRESSING

  • 1/2 c. extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 tsp. Italian seasoning
  • 1 clove garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • Crumbled feta, for serving
  • Crushed red pepper flakes, for serving

Directions

  1. In a large bowl, combine fusilli, ciligini, tomatoes and basil.
  2. In a medium bowl, combine oil, vinegar, Italian seasoning and garlic. Season with salt and pepper and whisk until combined.
  3. Pour dressing over pasta salad and toss to combine. Garnish with sliced basil, drizzle with balsamic glaze and serve.

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