Hey there, fellow food adventurers! It's your culinary pal, Olivia, here, and boy, do I have a treat for you! The sun is shining, the birds are singing, and that can only mean one thing: BBQ season is officially upon us! But let's be honest, sometimes the usual BBQ fare can feel a little... heavy. So, what if I told you, we could create something that is bursting with fresh flavour, packed with goodness and totally satisfying? Well, get your aprons ready because we're diving into the wonderful world of vegan BBQ salads!
Now, I know what you might be thinking: 'Salad? At a BBQ?' Trust me on this one! This isn't your sad, wilted lettuce salad. Oh no, this is a vibrant, flavour-packed creation that will have your taste buds doing the tango! It's inspired by those gorgeous Italian flavours – think sun-kissed tomatoes, crunchy celery, and earthy walnuts, all tied together with a tangy balsamic hug.
Why This Salad Rocks:
- Healthy & Nutritious: We're talking loads of veggies and plant-based protein to keep you fueled and feeling great. This salad is all about good food that makes you shine!
- Easy Peasy: No complicated cooking techniques here! It's a matter of a little charring, a little chopping, and a whole lot of flavour combining.
- Versatile: Feel free to swap out the chickpeas for cannellini or borlotti beans, and if walnuts aren't your jam, try almonds, sunflower seeds, or even hazelnuts.
- Crowd-Pleaser: Whether you're hosting a summer bash or just chilling in your garden, this salad is guaranteed to be a hit with everyone.
- Taste Sensation: Sweet roasted tomatoes mingle with crunchy celery and the slight bitterness of rocket, all playing together in perfect harmony. The tangy balsamic dressing adds a zesty kick that will have you coming back for more!
Let’s Get Cooking:
Here’s what you’ll need:
Salad Ingredients:
- 65g of your favourite nuts (we love walnuts here!)
- 12 juicy asparagus spears
- 1 zucchini, sliced lengthwise
- A pinch of salt, pepper and chilli flakes (if you like a little heat)
- 50g mixed greens (think peppery rocket, red leaf, and spinach)
- 3-4 sticks of celery, thinly sliced
- 1 can (400g) of chickpeas, drained and ready to go
- 10 slow roasted tomatoes (the sweeter the better!)
For the Dressing:
- 30ml extra virgin olive oil (the good stuff!)
- 30-45ml balsamic vinegar (depending on how tangy you like it)
- 1 small garlic clove, finely grated
- Sea salt and black pepper, to your taste!
The Fun Part:
- Nutty Goodness: Toast those walnuts in a hot pan until they're fragrant and slightly charred. Give them a rough chop and set aside to cool.
- Grill Masters: Fire up that griddle (or BBQ!) and get those asparagus spears and zucchini strips nicely charred. The key here is not to overcook them, we want a little bit of bite!
- Chop It Up: Once your veggies are slightly cooled, chop the asparagus into bite-sized pieces and the zucchini strips into smaller pieces as well.
- Dressing Time: Whisk all the dressing ingredients in a jar. Give it a good shake until it emulsifies.
- Assemble: Toss all the salad ingredients (except the nuts) in a large bowl. Drizzle that delicious dressing over just before serving and then sprinkle generously with the crunchy walnuts. Don’t dress the salad too far in advance, no one likes a soggy salad!
My Top Tips for the Best BBQ Salad:
- Quality Ingredients: This recipe shines when using the best quality ingredients possible. Fresh, seasonal produce makes all the difference.
- Don't be shy with the dressing! I find the balsamic makes this dish sing!
- Get Creative: Feel free to add other BBQ-friendly ingredients to the mix. Grilled bell peppers, sweet corn, or even some sliced peaches would be fantastic additions.
So there you have it! A BBQ salad that's healthy, easy, and incredibly delicious. I hope you love it as much as I do! Happy cooking, and happy BBQing!
With love and veggie vibes,
Olivia x
P.S If you make this recipe be sure to tag me on instagram! I love seeing your creations!