Best Grilled Salad Recipes
Summer is here and what better way to celebrate the warm weather and long daylight hours than by firing up the grill and whipping up some delicious and healthy meals. Grilling is a versatile cooking method that can be used to make a wide range of dishes, from hearty entrees to light and refreshing salads. In this article, we’ll be exploring some of the best grilled salad recipes that are perfect for summer barbecues and picnics. From the traditional Tunisian Grilled Salad to the Asian Island Grilled Chicken Salad, these recipes are not only delicious but also packed with flavor and nutrition. So fire up your grill and get ready to enjoy some of the best grilled salad recipes that you’ll find anywhere.
Tunisian Grilled Salad (Selata Mishwiya) Recipe
Tunisian Grilled Salad, also known as Selata Mishwiya, is a traditional Tunisian recipe that combines the flavors of grilled vegetables with a simple, flavorful dressing. This dish is not only delicious, but it’s also healthy and perfect for summer barbecues. The ingredients are simple, eggplants, zucchinis, peppers, onions, and tomatoes, but the end result is anything but ordinary. The grilled vegetables are mixed with a dressing made from olive oil, lemon juice, and spices, creating a flavor profile that is both fresh and tangy. This dish is a must-try for anyone who loves Mediterranean cuisine and is looking for a healthy and delicious option for their next summer barbecue.
Tunisian Grilled Salad (Selata Mishwiya) Recipe
Equipment
- Grill
- Mixing Bowl
- Serving Plate
- Sharp Knife
- Cutting Board
Ingredients
- 4 Medium Tomatoes
- 2 Red Bell Peppers
- 2 Large Jalapeno Peppers
- 2 Small Sweet Onions,
- 1 tbsp Caraway Seeds
- 1 tbsp Coriander Seeds
- 2 Cloves Garlic, finely minced
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp Vinegar
- Salt and Pepper to Taste
Instructions
- Preheat the grill and char the outsides of the tomato, peppers, and onions until they’re completely blackened and blistered, turning frequently to char all sides. Pay particular attention to charring the onions black. Place the vegetables in a large bowl and cover with plastic wrap to allow them to steam in their own heat for 15 minutes.
- Peel the char off of the vegetables, coarsely chop them and place them in a bowl.
- Toast the caraway and coriander seeds in a dry skillet for a few minutes until they become fragrant. Grind them into a powder in a spice grinder or a mortar and pestle. Add the spices with the olive oil and vinegar to the chopped vegetables and stir well. Salt and pepper to taste
- Serve in shallow plates garnished as you wish.
- Optional Garnishes:Fresh Parsley or CilantroOne Hard Boiled Egg, peeled and cut into to quartersA few ounces of cooked tunaA small handful of olives
Grilled Shrimp Salad with Sesame Ginger Vinaigrette
Grilled Shrimp Salad with Sesame Ginger Vinaigrette is another must-try recipe. This salad is a perfect blend of grilled shrimp and fresh greens, topped with a flavorful sesame ginger vinaigrette. The secret to this dish is the marinade, made from ginger, garlic, soy sauce, and sesame oil, that infuses the shrimp with a delicious Asian-inspired flavor. The grilled shrimp is then mixed with fresh greens and topped with the sesame ginger vinaigrette, creating a light and refreshing meal that is perfect for summer. This dish is perfect for those who are looking for a light and flavorful meal, but don’t want to compromise on taste.
Grilled Shrimp Salad with Sesame Ginger Vinaigrette
Equipment
- Grill
- Mixing Bowl
- Serving Plate
- Whisk
- Tongs
Ingredients
For the Ginger Sesame Dressing:
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 clove garlic
- 1 tbsp honey
- 1 tbsp fresh ginger, peeled and minced
- ¼ tbsp toasted sesame oil
- 3 tbsp olive oil
For the salad
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp chili paste
- 2 tbsp lime juice
- 3 cups shredded cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup sugar snap peas, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- Salt and Pepper
Instructions
- Preheat the grill to 400 degrees F.
- Toss shrimp with olive oil on a large bawl and grill for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from grill and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
- For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
- If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
Asian Island Grilled Chicken Salad Recipe
Asian Island Grilled Chicken Salad is a delicious combination of grilled chicken, fresh greens and a flavorful dressing. This dish is perfect for those who are looking for a hearty meal that is packed with flavor. The chicken is marinated in a mixture of soy sauce, ginger, and garlic, before being grilled to perfection. The result is juicy and flavorful chicken that is then mixed with fresh greens and topped with a delicious dressing made from rice vinegar, sesame oil, and soy sauce. This dish is perfect for a summer evening, and it’s a great way to enjoy a delicious and healthy meal that is packed with flavor.
Asian Island Grilled Chicken Salad Recipe
Equipment
- Grill
- Mixing Bowl
- Serving Plate
- Brush
- Sharp Knife
- Cutting Board
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup Pineapple Juice
- 1 tbsp soy sauce
- 1 tbsp packed brown sugar
- 1 clove garlic, finely chopped
- 1 cup red bell pepper, thinly sliced
- ¼ cup Red Onion, thinly sliced
- 1 cup shopped cabbage
- 1 cup chopped roman lettuce
- 1 cup chopped arugula
- Salt and Pepper
Instructions
- Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
- Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray
- Baste chicken with pineapple mixture. Grill chicken, turning once after 10 to 12 minutes or until no longer pink in the center.
- Slice chicken. Place salad blend (cabbage, lettuce, arugula ) in large bowl with provided accompaniments and toss with remaining dressing.
- Arrange salad on plates; top with bell pepper, onion, and chicken.
Video
Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Catelli Bistro Grilled Portobello and Spinach Pasta Salad is a perfect combination of grilled mushrooms and pasta, topped with a flavorful dressing. This dish is perfect for those who are looking for a hearty and satisfying meal that is packed with flavor. The portobello mushrooms are grilled until tender and then mixed with cooked pasta and fresh spinach. The dish is then topped with a simple dressing made from olive oil, lemon juice, and spices, creating a flavor profile that is both fresh and tangy. This dish is perfect for a summer evening and is a great way to enjoy a healthy and delicious meal.
Catelli Bistro Grilled Portobello and Spinach Pasta Salad
Equipment
- Grill
- Mixing Bowl
- Serving Plate
- Cooking Pot
- Whisk
Ingredients
- 1 package Catelli Bistro® Tri-Colour Penne
- 1 cup chopped asparagus
- 4 Portobello mushroom caps, gills removed
- 1 tbsp olive oil
- 2 cups baby spinach
- ½ cup thinly sliced red onion
- ½ cup sliced sun-dried tomatoes, drained (
- ½ cup crumbled goat cheese
- 2 tbsp chopped fresh basil
- Salt and Pepper
For the dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- ½ tbsp Dijon mustard
- 1 clove garlic, minced
- Salt and Pepper
Instructions
- Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
- Meanwhile, preheat the grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
- Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
- Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.
Grilled Potato Salad from Reynolds Kitchens
Grilled Potato Salad from Reynolds Kitchens is a simple and delicious way to enjoy grilled potatoes in a salad form. This dish is perfect for those who are looking for a side dish that is both healthy and flavorful. The potatoes are grilled until tender and then mixed with a simple dressing made from mayonnaise, vinegar, and herbs. The result is a delicious and healthy side dish that is perfect for any summer barbecue.
Grilled Potato Salad from Reynolds Kitchens
Equipment
- Grill
- Mixing Bowl
- Serving Plate
- Cooking Pot
- Aluminum Foil
Ingredients
- 1 lb baby potatoes, cut into quarters
- 3 hard-boiled eggs, small dice
- 3 tbsp olive oil
- 1 small onion, medium dice
- 1 tbsp spicy brown mustard
- 2 stalks celery, medium dice
- ¼ cup mayonnaise
- Salt and Pepper
Instructions
- Preheat the grill to high heat.
- Add the potatoes to a pot of boiling water and cook for 5 minutes.
- Drain the potatoes and add them to a bowl with the onions and olive oil; toss to coat
- Line the grill with Aluminum Foil. Add the potatoes and onions and cook for 8 to 10 minutes or until the potatoes and onions are browned and cooked.
- Chill the potatoes and onions for 30 minutes until cool.
- Add the cooled potatoes and onions to a medium-sized bowl and mix them with the celery, eggs, mayonnaise, mustard, salt and pepper. Chill until serving.
Grilled salads are a great way to enjoy a healthy and delicious meal during the summer months. Whether you’re looking for a light and refreshing lunch or a hearty dinner, these recipes are a great way to celebrate the warm weather and long daylight hours. From the traditional Tunisian Grilled Salad to the Asian Island Grilled Chicken Salad, these recipes are not only delicious but also packed with flavor and nutrition. So, gather your friends and family, fire up the grill, and get ready to enjoy some of the best grilled salad recipes that you’ll find anywhere. Don’t be afraid to experiment and add your own personal touch to these recipes, making them truly your own. Happy grilling!
