Revolutionize your BBQ with these exquisite grilled salad recipes

Featuring fresh, roasted, or marinated vegetables is a must during grilling. They add a vibrant touch to your feast, and they're packed with fiber, which aids in digesting those grilled treats. Additionally, these veggies can help you feel fuller, encouraging you to consume less fatty, heavier foods and making them an excellent addition to your barbecue spread. Let's explore some of the best-grilled salad recipes.

A mix of strong spices in meats like sausage and pork neck demands a salad that matches the flavors. For those particular about their palate or looking for a taste adventure, a grilled salad of potatoes with fava beans dressed in a yogurt-herb sauce is a perfect choice.

SAUCE

• 2 tablespoons of mint,
• Salt, pepper,
• 1/2 cup of Greek yogurt,
• 1/3 cup of cream,
• Juice from 1 lemon,
• Parsley,
• 1 clove of garlic.

SALAD

• 2.2 pounds of salad potatoes,
• About 10.6 ounces of green peas,
• About 7 ounces of cooked and peeled fava beans,
• 2-3 sprigs of mint,
• Salt and pepper.

1. Clean and slice the potatoes. Boil them in water seasoned with salt and mint for about 10 minutes.
2. Remove the mint, add the peas, and continue boiling for 8 minutes.
3. In a bowl, combine the yogurt, cream, lemon juice, parsley, mint, and garlic. Season to taste and mix well.
4. Combine the potatoes, peas, fava beans, and sauce. Stir thoroughly.

The subtle flavors of fish and chicken pair beautifully with a salad that matches their gentleness. Consider a mix of crunchy vegetables, a light sauce, and roasted seeds for tender meats. The variety of textures elevates the dish, making the following recipe a great choice for your next grill.

SALAD

• 2 carrots,
• 2 greenhouse cucumbers,
• 1 small zucchini,
• About 3.5 ounces of cherry tomatoes,
• 2 radishes,
• About 4.4 ounces of mini mozzarella,
• 1 handful of sprouts,
• Roasted pumpkin seeds or sunflower seeds.

SAUCE

• 1/2 cup of olive oil,
• 2 tablespoons of balsamic vinegar,
• Juice from half a lemon,
• Salt and pepper.

1. Peel the carrots into ribbons. Slice the cucumbers and zucchini. Do not peel these vegetables.
2. Whisk together olive oil, balsamic vinegar, and lemon juice. Season with salt and pepper.
3. Arrange the vegetable ribbons on a plate. Add radishes, mozzarella, and cherry tomatoes.
4. Drizzle with the sauce and sprinkle with sprouts and roasted seeds.

• 6 pickled cucumbers,
• 1 small red onion,
• Salt and pepper,
• 1 tablespoon of oil or olive oil,
• Dill,
• 1 clove of garlic (optional).

1. Slice the cucumbers and chop the onion.
2. In a bowl, mix cucumbers, onion, oil, salt, pepper, dill, and garlic if using.
3. Stir well to combine.