It's a real shame that so many barbecue parties completely ignore all the great summer vegetables that are in season. Your Hy-Vee dietitians are here to help you change that! The smoky flavor that the grill lends to your favorite vegetables and proteins make them the perfect complement to fresh salads.
Here are some delicious seasonal summer salad recipes to add some crunch and color to your barbecue!
Grilled Caesar Salad with Fire Roasted Edamame
Serves 6.
Grilled Caesar salad may seem a bit odd, but this dish is sure to wow your friends and it couldn’t be easier! Making the salad dressing from scratch helps to cut calories without sacrificing flavor. And, by adding the fire-roasted edamame (our Hy-Vee dietitian pick of the month) on top, you can transform this salad into a meal.
All you need:
- 2 canned anchovy fillets
- 2 garlic cloves, peeled and chopped
- Juice of 2 lemons
- 1 tsp Hy-Vee Dijon mustard
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 1 pasteurized large egg yolk
- 1/4 cup Hy-Vee Select extra-virgin olive oil
- Cooking spray
- 3 romaine lettuce hearts, cut in half lengthwise
- 1/3 cup shaved Parmigiano-Reggiano cheese, divided
- 1-1/2 cups Hy-Vee fire-roasted edamame blend (available in your Hy-Vee kitchen salad case), divided
All you do:
- Preheat grill to high.
- Pat anchovy fillets dry with a paper towel. Combine garlic cloves, anchovy fillets, lemon juice, mustard, pepper, salt and egg yolk in a blender; process until smooth. With blender running, add oil, 1 tablespoon at a time; process until smooth.
- Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing and tossing gently to coat.
- Sprinkle each serving with 1-1/2 teaspoons Parmigiano-Reggiano and 1/4 cup fire-roasted edamame blend.
Nutrition facts per serving: 136 calories, 11g fat, 1.5g saturated fat, 36mg cholesterol, 159mg sodium, 7g carbohydrate, 3g fiber, 8g protein.
Source: Hy-Vee dietitians.
Smoky Maple-Mustard Salmon Salad
Serves 4.
Sweet, smoky and salty – this dish is a treat for your taste buds. The grilled salmon and avocado provide wonderful heart-health benefits, which is an added bonus!
All you need:
- 3 tbsp Hy-Vee stone ground honey Dijon mustard
- 1 tbsp Hy-Vee pure maple syrup
- 1/4 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 4 (4 or 5 oz each) salmon fillets
- Cooking spray
- 6 cups baby greens
- 3/4 cup Hy-Vee roasted corn kernels, thawed
- 1 ripe avocado, peeled and diced
- Mustard Vinaigrette
- 1/4 cup Hy-Vee Select extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp Hy-Vee Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
All you do:
- Preheat grill to medium-high.
- Combine the 3 tablespoons mustard, maple syrup, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Spray the salmon fillets with cooking spray and place on the grill. Cook for 4 minutes per side; brush with the mustard mixture. Transfer to a platter and cover with foil.
- In a small bowl, combine vinaigrette ingredients.
- Place baby greens onto each plate and top with grilled salmon, roasted corn kernels and diced avocado. Drizzle with vinaigrette before serving.
Nutrition facts per serving: 367 calories, 26g fat, 4g saturated fat, 53mg cholesterol, 276mg sodium, 10g carbohydrate, 3.5g fiber, 24g protein.
Source: adapted from Eating Well.
The information is not intended as medical advice. Please consult a medical professional for individual advice.
