Category: Salads

Simple Grilling Sides

BBQ 2

Although the meat is generally the star of the show when it comes to grilling, I believe the side dishes play a very important supporting role. If you aren’t a big meat eater, like me, you look forward to sides that are satisfying. Today I am going to share 4 simple side dishes to accompany your entrees this Fourth of July and all summer long. These dishes require minimal prep work and look gorgeous on any tablescape.

First up, a chilled watermelon, feta and mint salad. This one is so simple it doesn’t require an actual recipe. Simple cube your watermelon, top with half a cup of feta cheese and a few chopped mint leaves. Beautiful and refreshing.

Watermelon Feta and Mint Salad 1

Grilled vegetables and fruit take on a sweet and savory flavor when grilled. No need for a lot of extra seasoning and fluff. Use grilled pineapple to top burgers, fish or chicken for a fresh burst of fruity flavor that compliments meat so well. Or take your hot grilled pineapple and serve them à la mode with a scoop of ice cream.

Grilled Pineapple

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Grilled Pineapple, Carrots and Baby Bell Peppers

Ingredients

  • 1 bunch carrots, if using large carrots, slice thin and uniform for fast grilling
  • 1 pineapple, sliced into 1/2 inch slices, center removed
  • 4 cups baby bell peppers
  • 3 tbsp olive oil
  • sea salt and pepper to taste
  • *PRO TIP: Remove the center of the pineapple rind by pressing a metal shot class around the rind.

Instructions

  1. Skewer baby bell peppers onto a wood or metal skewer.
  2. Drizzle olive oil over bell peppers and rub onto carrots.
  3. Season with salt and pepper
  4. Place carrots on grill preheated to 400 degrees. Allow to cook ten minutes. Add bell pepper skewers and pineapple slices directly on grill. At this point you can rotate the carrots. Cook bell pepper and pineapple 5 minutes.
  5. Flip bell peppers and continue to cook 5 minutes.
  6. Serve hot.
http://freshandfit.org/simple-grilling-sides/

Grilled Vegetables
 

 

Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad Main Image

 

A cool and refreshing salad is just what every summertime barbecue needs. This crunchy roasted corn and jicama confetti salad has a medley of delicious and healthy vegetables with a creamy avocado dressing. I recommend serving this salad in place of coleslaw for a nice change. Fire roasted corn can be purchased at Trader Joes grocery store in the frozen vegetable section. I have also seen it at other grocery stores as well. The smokey aroma of the roasted corn adds to the flavor of the salad. It would be delicious alongside this citrus tequila chicken.

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Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad

Ingredients

  • 1/2 c Jicama, finely chopped
  • 2 c fire roasted corn
  • 1 bell pepper, finely chopped
  • 1/2 c red onion, finely chopped
  • 1 c zucchini, finely chopped
  • 1/4 c chopped cilantro
  • 1/3 c Feta cheese, crumbled
  • 2 tbsp Sunflower kernels
  • FOR DRESSING
  • 1 handful cilantro
  • 1 garlic clove
  • 1/2 an avocado
  • 1/4 c olive oil
  • 1/3 c red wine vinegar

Instructions

  1. Combine chopped vegetables and cilantro in a large bowl. Stir to combine.
  2. In a food processor combine ingredients for dressing. Blend in high until smooth and creamy.
  3. Pour dressing over salad before serving. Stir to coat. Top with feta crumbles and sunflower kernels.
http://freshandfit.org/roasted-corn-and-jicama-confetti-salad/

 

Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterreanean Chicken jpg

One of my favorite things about Spring is switching from stick-to-your-ribs comfort meals  to lighter, garden fresh recipes. I love making a meal out of grain salads and earthy greens topped with grilled or roasted herb chicken. Hints of lemon run through this Quinoa and Arugula Salad with Mediterranean Chicken dish, making for a bright and flavorful Spring recipe. It becomes so much more than a salad when you combine all of these ingredients.  A little bit of parmesan cheese, crunchy sunflower kernels and heart healthy avocado top the recipe and each bring there own unique flavors.

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Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterranean Chicken

Ingredients

  • FOR SALAD
  • 1 c quinoa
  • 4 c arugula
  • 1 c grape tomato, sliced
  • 1 avocado, sliced
  • 1/3 c Parmesan cheese, shredded
  • 2 tbsp sunflower kernels
  • FOR DRESSING
  • 1 tbsp basil, chopped
  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • Sea salt
  • FOR CHICKEN
  • 1 lb chicken breast tenders
  • 1/3 c olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Sea salt and black pepper to taste

Instructions

  1. Cook quinoa according to package directions. Transfer to a bowl and chill 1 hour.
  2. Preheat oven to 400. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine chicken and marinade ingredients. Toss to coat.
  4. Pour chicken onto baking sheet. Bake 30 minutes.
  5. In a large bowl combine ingredients for salad dressing. Add arugula, tomatoes and quinoa. Stir to coat. Transfer to serving dish, sprinkle with Parmesan cheese, sunflower kernels and avocado.
  6. Place chicken on salad. Serve.
http://freshandfit.org/quinoa-and-arugula-salad-with-mediterranean-chicken/

 

Mediterranean Tuna Salad

 

Mediterranean Tuna Salad Main

The new year is in full swing; and for most people, so are their new years resolutions. If you are like most people this time of year (and probably last year too), high on your list of priorities is to get into shape. You may also be looking for new healthier recipes to add to your diet. During the work week it can be hard to find a healthy and satisfying lunch. This Mediterranean Tuna Salad is the perfect high protein lunch to keep you from reaching for unhealthy office treats during your work day. The recipe is full of fresh herbs like basil and dill, with heart healthy fats from olive oil and chopped olives. No need for mayo, this recipe has enough flavorful ingredients to satisfy your lunch hour cravings without the added calories. Serve it over bread or mixed greens and you are set for a healthy lunch break!

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Mediterranean Tuna Salad

Yield: 5 servings

Serving Size: 1 cup

Mediterranean Tuna Salad

Ingredients

  • 16 oz white albacore tuna packed in water, drained
  • 1/2 c sun dried tomato, julienned
  • 1/3 c green or black olives, chopped
  • 1 can chickpeas, drained
  • 1/4 c green onion, finely chopped
  • 4 large basil leaves, finely chopped
  • 1 handful dill, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Sea salt and pepper to taste

Instructions

  1. Combine all ingredients in a large bowl.
  2. Stir in olive oil and red wine vinegar. Season with salt and pepper to taste. Keep refrigerated until serving.
http://freshandfit.org/mediterranean-tuna-salad/