For many, a summer party is the highlight of the season. Friends and family, an abundance of food and drink, and (with a little planning) a stress-free host! If you're hosting or have been asked to bring a salad to an event, these keep-well salads can help you prepare in advance so you can focus on the good stuff. You can find some heresummer saladsfor grilling, which you can prepare a day in advance, with tips for optimal results
Grilled vegetable salad with poppy seed dressing
Ingredients for the dressing:
2 tablespoons rapeseed oil
1 tablespoon apple cider vinegar
2 teaspoons sugar
1/2 teaspoon grated onion
1/2 teaspoon poppy seeds
1/4 teaspoon ground mustard
pinch of salt
1 small zucchini, cut into pieces
1 small sweet yellow pepper, cut into pieces
100 g cherry tomatoes
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
Instructions for preparation:
- Whisk together first seven ingredients in a small bowl. Store in the refrigerator until serving.
- Combine zucchini, yellow peppers and tomatoes in a large bowl.
- Add oil, salt and pepper and toss everything well.
- Place in a grill wok or open grill basket and place on the grill grate. Grill, covered, over medium heat for 10-12 minutes until the vegetables are crisp-tender, stirring occasionally.
- Place the vegetables in a serving bowl and sprinkle with the herbs. Serve with the dressing.
Ingredients for the salad:
3 medium sized sweet red peppers
1.3 kg fresh asparagus, trimmed
80g chopped shallots
Dressing:
70g white balsamic vinegar
2 tablespoons grated orange peel
2 tablespoons chopped fresh tarragon
1 tablespoon honey
1 teaspoon sea salt
1/4 teaspoon pepper
140 g walnut or olive oil
Instructions for preparation:
- Place peppers on a foil-lined baking sheet. Grill for about 5 minutes away from the heat until the shell is bubbling. Grill and turn until all sides are blistered and blackened. Immediately place the peppers in a large bowl and let stand, covered, for 20 minutes.
- In the meantime, bring 2 liters of water to the boil in a soup pot. Add the asparagus in batches and cook, covered, for 1-2 minutes until crisp. Remove the asparagus and immediately rinse in ice water. Drain, pat dry and cut in half.
- Peel off the charred skin of the peppers and discard. Remove stems and seeds. Cut peppers into strips.
- Mix asparagus, red peppers and shallots in a large bowl.
- To make the dressing, whisk together the vinegar, orange peel, tarragon, honey, salt and pepper in a small bowl. Gradually stir in the oil until well blended.Drizzle over the asparagus mixture; Toss to coat.
- Refrigerate up to 4 hours before serving, stirring occasionally.
Vegetable salad with zucchini and mushrooms
Ingredients for the salad:
3 portobello mushrooms
1 small onion
1 medium zucchini
1 medium summer squash
1 bunch of asparagus
2 tablespoons olive oil
A little salt and pepper
1 Avocado
80 g feta (optionally vegan)
100 g greens
60 g Balsamic-Essig
3 tablespoons tahini
1 tablespoon Dijon mustard
Juice of 1 whole lemon
1 teaspoon maple syrup (or honey)
1/2 teaspoon garlic powder
Salt and pepper to taste
Water if necessary
Instructions for preparation:
- Start by grilling the vegetables. Turn grill to medium heat.
- Remove the stems from the mushrooms and place them on a plate or baking sheet.
- Cut off the ends of the onion and slice it. Place on the plate.
- Cut off the ends of the squash and zucchini and cut them into slices. Place these on the baking tray.
- Cut off the ends of the asparagus and also place them on the baking tray.
- Drizzle all the vegetables with olive oil and sprinkle with salt and pepper.
- Place the vegetables directly on the grill and cook for 3 to 4 minutes before turning. Remove the asparagus when you flip the other vegetables. Cook the remaining vegetables for another 2 to 3 minutes.
- Remove from grill and allow to cool while you prepare everything else.
- Whisk all ingredients together. If the dressing is too thick, add a splash or two of water.
- Cut the vegetables into bite-sized pieces before serving.
- Place the greens in a large salad bowl and serve with the grilled vegetables.
- Crumble some feta and cut the avocado into cubes.
- Drizzle with the dressing and enjoy!
Summer salads for grilling with chicken
Ingredients:
450g boneless, skinless chicken thighs
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
240 g baby spinach
160g sliced strawberries
50 g feta cheese (optional)
50g chopped, toasted walnuts
6 tablespoons balsamic vinaigrette
Instructions for preparation:
- Preheat the oven to medium heat. Line a baking sheet with parchment paper or foil.
- Place the chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Turn once, until chicken is cooked through, 15 to 17 minutes. Set aside to cool, then cut into bite-sized pieces.
- Divide the spinach between 4 sealable individual containers (2 cups each). Top each with a quarter of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using), and 1 tablespoon walnuts.
- Seal the salad containers and place them in the refrigerator for up to 4 days.
- Pour 1 1/2 tablespoons of vinaigrette into each of 4 small containers with lids and store in the refrigerator for up to 5 days. Dress the salad with the vinaigrette shortly before serving.
