Quick way to grow 3 healthy summer BBQ side dishes
Three vibrant and easy-to-make side dishes that are perfect for any summer barbecue, focusing on fresh produce and healthful ingredients.
Equipment
- Grill
- Large Bowls
- Whisk
- Baking Sheet
- Saucepan
- Cutting Board
- Knives
Ingredients
Grilled Corn Salad with Avocado
- 4 ears corn on the cob
- 2 medium avocado
- 1 cup cherry tomatoes halved
- 0.25 cup red onion diced
- 0.25 cup fresh cilantro chopped
- 3 tbsp lime juice
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Quinoa Salad with Roasted Vegetables
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium zucchini diced
- 2 medium bell peppers any color, diced
- 0.5 medium red onion diced
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 0.75 tsp salt
- 0.5 tsp black pepper
Watermelon Feta Salad with Mint
- 4 cups watermelon cubed
- 0.5 cup feta cheese crumbled
- 0.25 cup red onion thinly sliced
- 0.25 cup fresh mint leaves chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
Grilled Corn Salad with Avocado
- Grill corn on the cob until lightly charred, then cool and cut kernels off.
- In a large bowl, combine corn kernels, diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro.
- Whisk together lime juice, olive oil, salt, and pepper; pour over salad and toss gently to combine.
Quinoa Salad with Roasted Vegetables
- Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with 1 tbsp olive oil, oregano, salt, and pepper.
- Roast vegetables for 20-25 minutes, or until tender and slightly caramelized.
- Rinse quinoa and combine with vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
- Fluff quinoa with a fork and let cool. Combine cooked quinoa, roasted vegetables, cherry tomatoes, remaining olive oil, and balsamic vinegar. Toss to combine.
Watermelon Feta Salad with Mint
- In a large bowl, gently combine cubed watermelon, crumbled feta cheese, thinly sliced red onion, and chopped fresh mint.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour dressing over the salad and toss gently to coat. Serve immediately for best results.
Notes
For the grilled corn salad, feel free to add a pinch of chili powder for an added kick. For the quinoa salad, any seasonal vegetables can be used. The watermelon feta salad is best served chilled; you can prepare the ingredients ahead of time and combine just before serving.