Grilling on May 1st: Five delicious salads for the barbecue evening
The sun is shining, temperatures are rising, and the patio or balcony has already been prepared for spring. Barbecue season has officially begun and, as always, is enjoying great popularity. In addition to grilled food, delicious dips, and crusty bread, fresh and filling side salads are a must. Whether for a weekend barbecue with the whole neighborhood or a cozy family barbecue, you'll find five delicious and quick salads for grilling here.
Something for the eyes and the stomach: This colorful salad is full of good ingredients and is really filling thanks to its quinoa base.
For four servings you will need: 200 grams of quinoa, one red bell pepper, two carrots, 100 grams of red cabbage, 100 grams of corn, one head of broccoli, two tablespoons of olive oil, two tablespoons of tahini, three tablespoons of herb vinegar, 1 teaspoon of sugar, 1 piece of ginger, salt and pepper
Here's how: Cook the quinoa according to the instructions, steam the broccoli florets, and wash the corn. Dice the bell pepper and thinly slice the red cabbage. Grate the carrot and place everything in a large bowl. For the dressing, combine the olive oil, tahini, herb vinegar, sugar, and chopped ginger, and season with salt and pepper. Add to the vegetables along with the cooled quinoa and mix everything together.
A delicious pasta salad is also a perfect match for these high temperatures. This recipe, prepared with all sorts of Mediterranean ingredients, brings a little Mediterranean flair to your home.
For four servings you will need: 500 grams of whole wheat pasta, 100 grams of pitted olives, 250 grams of vine tomatoes, one red onion, 100 grams of feta cheese, a handful of basil, two tablespoons of olive oil, two tablespoons of balsamic vinegar, one teaspoon of agave syrup, salt and pepper
Here's how: Cook the pasta al dente and then let it cool. Slice the olives and tomatoes, and finely slice the onion. Combine olive oil, balsamic vinegar, agave syrup, salt, and pepper in a large bowl. Add the pasta, olives, tomatoes, and onion and mix. Add the basil leaves and crumble the feta cheese with your fingers. Fold everything together again and serve as fresh as possible.
Potato salad with mayonnaise and eggs is a thing of the past – this sweet potato salad with lentils is filling, high in protein and sure to be a hit at your next barbecue.
For four servings you will need: two sweet potatoes, one can of mountain lentils, 150 grams of baby spinach, one onion, a handful of parsley, 100 grams of cucumber, 50 grams of feta cheese, four tablespoons of olive oil, two tablespoons of balsamic vinegar, one teaspoon of mustard, three teaspoons of agave syrup, one clove of garlic, salt and pepper
Here's how: Dice the sweet potatoes and bake in the oven until tender. Meanwhile, drain the lentils, wash the spinach, and finely chop the onions. Dice the cucumber and roughly chop the parsley. For the dressing, combine olive oil, vinegar, mustard, agave syrup, a crushed garlic clove, salt, and pepper. Combine all ingredients in a large bowl and top with crumbled feta.
Asparagus is in season in spring—and therefore, it's a must-have salad recipe. Combined with radicchio and burrata, this salad creates a particularly sophisticated barbecue side dish.
For four servings you need: 500 grams of asparagus, one radicchio, 200 grams of burrata, 75 grams of raspberries, one lemon, one tablespoon of honey, two tablespoons of olive oil, salt and pepper
Here's how: Sauté the asparagus in a pan and wash and slice the radicchio. In a bowl, combine the lemon juice, honey, olive oil, salt, and pepper to make a dressing and toss with the radicchio. Spread the radicchio on a platter, place the asparagus on top, and garnish with roughly torn burrata and the raspberries. Grate some lemon zest over the top – this fresh spring salad is ready.
Tropical and protein-rich: This combination of fruity and salty is perfect for the gradually approaching summer temperatures.
You need for four servings: three mangoes, 300 grams of frozen edamame, a can of corn, an onion, two limes, an avocado, a handful of coriander, a tablespoon of apple cider vinegar, a tablespoon of oil
Here's how: Thaw the edamame at room temperature and drain the corn. Dice the mango and avocado and finely chop the onion. Chop the cilantro as well. Combine all ingredients in a bowl with the juice of two limes, the vinegar, and the oil. If you like, add a little chili for a little extra spice.
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