It’s (finally) barbecue season! To change from the traditional rice salad, here are 6 healthy salad recipes to accompany grilled meats…
Barbecue is a late spring/early summer staple. Easy to use and suitable for most diets (lactose-free, gluten-free…), it also allows you to share a convivial moment with friends or family.
On the same subject
What can be barbecued? Answer: almost everything! If, traditionally, we will rather turn to red meat (beef rib, rump steak skewers, hanger steak, rib steak, etc.), white meat is still better for health and for the line – we think of skewers turkey, chicken cutlets, grilled pork… which also have the advantage of being less expensive.
Red meat, white meat, fish, vegetables… For the barbecue, there’s plenty to choose from!
More original no doubt: grilled fish (sardines, trout, red mullet, sea bass, hake or salmon skewers, etc.) that can be seasoned in 1001 ways, or even grilled vegetables (barbecue aubergines, barbecued peppers , barbecued zucchini…) that will even suit vegetarian and vegan guests!
What to offer as an accompaniment to grilled meats? You can of course turn to classics: a rice salad, a tabbouleh, tomato-mozzarella, a melon-cured ham, a pasta salad… But for those who would like something original, there are other recipes, just as tasty and healthy.
Source :My little magic Cretan diet recipes – Marie Borrel, ed. Leduc.S
Fennel salad with paprika For 4 people. Rinse 3 fennels and remove the outer leaves if they are too firm. Then slice them into thin strips. Peel 1 clove of garlic and mash it with a garlic press. Pour this puree into the bottom of a salad bowl, then add 1 c. at s. of vinegar, salt and 1 tbsp. c. of paprika. Mix well, then add 3 tbsp. at s. of olive oil in a thin stream, stirring constantly. Add the fennel to the sauce and mix. Store in the fridge until ready to serve.
Potato salad with fresh onions For 4 people. Peel 500g potatoes, rinse and cut into cubes. Steam them for 20 minutes. Meanwhile, clean 1 bunch of fresh onions and slice them into thin strips. Drain 100 g of feta and cut it into small cubes. In the bottom of a salad bowl, pour 1 c. at s. of vinegar, salt and pepper. Mix, then add 4 tbsp. at s. of olive oil in a thin stream, stirring constantly. Add the onions and the feta, mix and let stand until the potatoes are cooked. Pour the still hot potatoes into the bowl and stir. Let cool to room temperature before serving.
tricolor salad For 4 people. Peel 400 g of potatoes, cut them into cubes and steam them for 20 minutes. Meanwhile, peel 1 cooked beetroot and dice it. Peel 3 stalks of celery to remove the threads, then cut them into strips. In the bottom of a salad bowl, pour 2 tbsp. at s. of vinegar, salt and pepper. Mix, then add 4 tbsp. at s. of olive oil in a thin stream, stirring constantly. Add beets and celery. When the potatoes are cooked, pour them still hot into the bowl and mix. Take a dozen parsley leaves, rinse them and chop them. Sprinkle over the salad when serving.
Lentil salad with tuna For 4 people. Soak 300 g of Puy lentils for 1 hour in cold water. Drain them and steam them for 1 hour. 10 minutes before the end of cooking, drain 1 can of natural tuna and crumble it. Peel 2 shallots and slice them into strips. In the bottom of a salad bowl, pour 2 tbsp. at s. vinegar, 1 pinch of cumin, shallots, salt and pepper. Mix, then add 4 tbsp. at s. of olive oil in a thin stream, stirring constantly. Add the tuna. As soon as the lentils are cooked (they should not be too tender), pour them into the bowl and stir. Let cool to room temperature before serving.
White bean salad with herbs For 4 people. Drain 1 can of white beans (about 450 g) and rinse them quickly under clear water. Clean 1 bunch of fresh onions and slice them into strips. Take the leaves of 6 sprigs of parsley and chop them, as well as 10 sprigs of chives. In the bottom of a salad bowl, pour 2 tbsp. at s. of vinegar, salt and pepper. Mix, then add 4 tbsp. at s. of olive oil in a thin stream, stirring constantly. Add the onions and chopped herbs. Add the beans and mix. Store at room temperature until ready to serve.