Let’s be honest—no summer BBQ is complete without those perfect side dishes that steal the show! As the sun shines and grills heat up, we’ve gathered 20 refreshing, easy-to-make recipes that’ll complement any main course. From crisp salads to zesty slaws, these crowd-pleasers are sure to keep everyone coming back for more. Ready to elevate your cookout? Dive into our delicious roundup!
Grilled Corn and Avocado Salad
Just in time for summer gatherings, this grilled corn and avocado salad combines smoky sweetness with creamy freshness in a vibrant, no-fuss dish. Join me as we walk through each simple step to create this crowd-pleaser, perfect for picnics or weeknight dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 ears fresh corn, husks removed (or 3 cups frozen corn, thawed and patted dry)
– 2 ripe avocados, pitted and diced (choose slightly firm ones to hold shape)
– 1/4 cup fresh lime juice (about 2 limes, adjust for tanginess)
– 2 tbsp olive oil (or any neutral oil like grapeseed)
– 1/4 cup chopped fresh cilantro (substitute parsley if preferred)
– 1/4 tsp salt (fine sea salt works best)
– 1/4 tsp black pepper (freshly ground for more flavor)
Instructions
1. Preheat an outdoor grill or grill pan to medium-high heat (about 400°F).
2. Place the corn directly on the grill grates and cook for 8–10 minutes, turning every 2 minutes with tongs until kernels are lightly charred and tender.
3. Transfer the grilled corn to a cutting board and let it cool for 3 minutes to handle safely.
4. Hold each ear upright and use a sharp knife to slice downward, removing all kernels into a large mixing bowl.
5. Add the diced avocados to the bowl with the corn.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until fully combined.
7. Pour the dressing over the corn and avocado mixture.
8. Gently toss all ingredients with a large spoon until evenly coated, being careful not to mash the avocados.
9. Fold in the chopped cilantro just before serving to keep it vibrant.
Now, savor the contrast of smoky grilled corn against the buttery avocado, all brightened by zesty lime. This salad shines as a standalone lunch or pairs wonderfully with grilled chicken or fish for a complete meal.
Cucumber Dill Yogurt Salad
Diving into a refreshing side dish that balances creamy, tangy, and herby notes, this cucumber dill yogurt salad is perfect for summer gatherings or a light lunch. It comes together quickly with minimal prep, making it ideal for beginners who want a no-cook recipe that still impresses. Let’s walk through each step methodically to ensure crisp cucumbers and well-incorporated flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 medium cucumbers, about 1 pound total (peeled if desired for a smoother texture)
– 1 cup plain Greek yogurt (full-fat recommended for creaminess, but low-fat works)
– 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill, though fresh is preferred)
– 1 tablespoon lemon juice (freshly squeezed for the brightest flavor)
– 1/2 teaspoon salt (adjust to taste, starting with this amount)
– 1/4 teaspoon black pepper (freshly ground if possible)
– 1 small garlic clove, minced (optional, for a subtle kick)
Instructions
1. Wash the cucumbers thoroughly under cold running water to remove any dirt.
2. Slice the cucumbers in half lengthwise using a sharp knife on a stable cutting board.
3. Scoop out the seeds from each cucumber half with a spoon to prevent excess moisture in the salad.
4. Chop the seeded cucumbers into 1/4-inch thick half-moons for even texture.
5. Place the chopped cucumbers in a large mixing bowl.
6. In a separate medium bowl, add the plain Greek yogurt.
7. Finely chop the fresh dill until you have 2 tablespoons, avoiding large stems for a smoother blend.
8. Add the chopped dill to the yogurt bowl.
9. Squeeze 1 tablespoon of lemon juice directly into the yogurt mixture to prevent browning and enhance freshness.
10. Measure 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add both to the yogurt bowl.
11. Mince 1 small garlic clove finely, if using, and incorporate it into the yogurt mixture for depth.
12. Whisk all ingredients in the yogurt bowl together until fully combined and smooth, about 30 seconds.
13. Pour the yogurt dressing over the chopped cucumbers in the large mixing bowl.
14. Gently fold the cucumbers and dressing together with a spatula until evenly coated, taking care not to crush the cucumbers.
15. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and chill.
16. Stir the salad once more before serving to redistribute any separated liquid.
Refreshingly crisp with a creamy tang, this salad offers a cool contrast to spicy or grilled dishes. Serve it alongside grilled chicken or as a dip with pita chips for a creative twist, and enjoy the bright dill flavor that shines through in every bite.
Grilled Peach and Burrata Caprese
You’ll love how this summer twist on a classic Italian salad combines sweet, smoky, and creamy elements in minutes. Grilled peaches add a caramelized depth that pairs beautifully with rich burrata and fresh basil, creating a stunning dish that’s both elegant and easy to assemble.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 2 large ripe peaches, halved and pitted (firm peaches hold up better on the grill)
– 8 oz burrata cheese, at room temperature (or fresh mozzarella if unavailable)
– 1 cup fresh basil leaves, plus extra for garnish
– 2 tbsp extra virgin olive oil, plus more for drizzling
– 1 tbsp balsamic glaze (or reduce balsamic vinegar by half for a homemade version)
– ¼ tsp flaky sea salt (adjust based on cheese saltiness)
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the cut sides of the peach halves lightly with 1 tablespoon of olive oil to prevent sticking.
3. Place the peaches cut-side down on the grill and cook for 3–4 minutes until grill marks appear and the peaches soften slightly.
4. Flip the peaches using tongs and grill for another 2–3 minutes on the skin side until warmed through.
5. Remove the peaches from the grill and let them cool for 2 minutes until easy to handle.
6. Slice each peach half into ½-inch thick wedges while still warm.
7. Arrange the peach slices on a serving platter in a single layer.
8. Tear the burrata into large pieces and scatter them evenly over the peaches.
9. Tuck the fresh basil leaves throughout the platter, reserving a few for garnish.
10. Drizzle the remaining 1 tablespoon of olive oil and the balsamic glaze over the salad.
11. Sprinkle the flaky sea salt and black pepper evenly across the top.
12. Garnish with the reserved basil leaves for a fresh finish.
Resulting in a delightful contrast of textures, the warm, juicy peaches melt into the cool, creamy burrata, while the basil adds a peppery freshness. Serve it immediately as a vibrant appetizer, or pair it with crusty bread to soak up the flavorful oils and glaze for a light summer meal.
Asian Slaw with Peanut Dressing
Every time I crave something crunchy, vibrant, and packed with flavor, this Asian slaw with its creamy peanut dressing is my go-to. It’s a refreshing side dish that comes together quickly, perfect for potlucks or a light lunch.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 small head green cabbage, thinly sliced (about 6 cups)
– 2 large carrots, peeled and julienned
– 1 red bell pepper, thinly sliced
– 4 green onions, thinly sliced
– 1/2 cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1 clove garlic, minced
– 1/4 tsp red pepper flakes, optional for heat
– 1/4 cup chopped roasted peanuts, for garnish
Instructions
1. Place the thinly sliced cabbage, julienned carrots, sliced red bell pepper, and sliced green onions in a large mixing bowl.
2. In a separate medium bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and optional red pepper flakes.
3. Whisk the dressing ingredients vigorously for about 1-2 minutes until completely smooth and emulsified; if it’s too thick, add a tablespoon of warm water to loosen it.
4. Pour the prepared peanut dressing over the vegetables in the large bowl.
5. Using tongs or clean hands, toss the slaw thoroughly for 1-2 minutes, ensuring every piece is evenly coated with the dressing.
6. Transfer the dressed slaw to a serving dish and sprinkle the chopped roasted peanuts evenly over the top as garnish.
7. Let the slaw sit at room temperature for 5-10 minutes before serving to allow the flavors to meld.
Now, this slaw offers a delightful contrast of crisp vegetables against the rich, savory-sweet peanut dressing. For a creative twist, serve it alongside grilled chicken or spoon it into lettuce cups for a handheld appetizer.
Herbed Potato Salad with Lemon Vinaigrette
Let’s make a bright, herbed potato salad that’s perfect for any gathering. This version uses a zesty lemon vinaigrette to keep it light and fresh, avoiding the heaviness of traditional mayonnaise-based salads. We’ll walk through each step methodically to ensure perfect results every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (they hold their shape well when boiled)
– 1/4 cup extra virgin olive oil, or any neutral oil
– 3 tbsp fresh lemon juice, from about 1 large lemon
– 1 tsp Dijon mustard
– 1/2 tsp granulated sugar
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh dill
– 1/4 cup chopped fresh parsley
– Salt and black pepper, adjust to taste
Instructions
1. Place the cubed potatoes in a large pot and cover them with cold water by 1 inch. Add 1 tablespoon of salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook the potatoes for 12-15 minutes, or until they are tender when pierced with a fork but not falling apart.
3. While the potatoes cook, whisk together the olive oil, lemon juice, Dijon mustard, and sugar in a small bowl until fully emulsified. Tip: For a smoother vinaigrette, let the sugar dissolve in the lemon juice first.
4. Drain the cooked potatoes in a colander and let them steam-dry for 5 minutes to remove excess moisture, which helps the dressing adhere better.
5. Transfer the warm potatoes to a large mixing bowl. Pour the lemon vinaigrette over them and gently toss to coat evenly.
6. Add the chopped red onion, dill, and parsley to the bowl. Tip: Adding the herbs while the potatoes are warm helps their flavors infuse more deeply.
7. Season the salad with salt and black pepper to your preference, starting with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust after tasting.
8. Let the potato salad sit at room temperature for 10 minutes before serving to allow the flavors to meld. Tip: For best texture, avoid over-mixing to keep the potato cubes intact.
Gently creamy potatoes contrast with the crisp red onion and fresh herbs, all brightened by the tangy lemon vinaigrette. This salad is excellent served slightly warm or chilled, making it a versatile side for picnics or holiday meals. Try it alongside grilled chicken or as part of a summer buffet for a refreshing twist.
Grilled Vegetable Skewers with Chimichurri
Diving into summer grilling doesn’t require fancy techniques or expensive cuts—just fresh, vibrant vegetables and a zesty sauce. This recipe for Grilled Vegetable Skewers with Chimichurri is a foolproof way to impress at any barbecue, offering a colorful, healthy option that’s as simple to prepare as it is delicious. Let’s walk through each step together, ensuring your skewers come out perfectly charred and full of flavor every time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 bell peppers (any color), cut into 1-inch pieces
– 1 zucchini, sliced into ½-inch rounds
– 1 red onion, cut into 1-inch wedges
– 8 oz cremini mushrooms, stems trimmed
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– ½ tsp black pepper
– 1 cup fresh parsley, finely chopped
– ¼ cup fresh cilantro, finely chopped
– 3 garlic cloves, minced
– ¼ cup red wine vinegar
– ½ cup olive oil
– ½ tsp red pepper flakes (adjust to taste)
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F to 450°F.
2. Thread the bell peppers, zucchini, red onion, and cremini mushrooms onto metal or soaked wooden skewers, alternating pieces for even cooking.
3. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper.
4. Brush the oil mixture evenly over the assembled vegetable skewers, coating all sides.
5. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until vegetables are tender with visible grill marks.
6. While the skewers grill, prepare the chimichurri by combining parsley, cilantro, minced garlic, red wine vinegar, ½ cup olive oil, and red pepper flakes in a medium bowl.
7. Stir the chimichurri mixture until well blended, then let it sit for at least 5 minutes to allow flavors to meld.
8. Remove the skewers from the grill once vegetables are charred and easily pierced with a fork.
9. Serve the grilled vegetable skewers immediately, drizzled generously with the chimichurri sauce.
Perfectly charred edges give way to tender, juicy interiors in these skewers, while the chimichurri adds a bright, herby kick with a hint of spice. For a creative twist, try serving them over a bed of quinoa or alongside grilled chicken for a complete meal.
Cold Sesame Noodle Salad
Unwinding after a long day calls for something refreshing yet satisfying, and this Cold Sesame Noodle Salad delivers exactly that. It’s a vibrant, make-ahead dish where chewy noodles get coated in a nutty, savory sauce and tossed with crisp vegetables for a perfect balance of textures and flavors. You’ll find it’s surprisingly simple to prepare, even for a beginner cook, with most of the work happening while the noodles cook.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 8 oz dried spaghetti or linguine (or any long, thin noodle)
- 1/4 cup smooth peanut butter (or tahini for a nut-free version)
- 3 tbsp soy sauce (use tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey (or maple syrup)
- 1 tsp grated fresh ginger
- 1 garlic clove, minced
- 2 tbsp warm water, as needed to thin sauce
- 1 medium cucumber, julienned or thinly sliced
- 1 medium carrot, julienned or grated
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
Instructions
- Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.
- Add 8 oz of dried spaghetti to the boiling water and cook according to package directions, typically 8-10 minutes, until al dente (tender but still firm to the bite).
- While the noodles cook, combine 1/4 cup peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove in a medium bowl.
- Whisk the sauce ingredients vigorously for about 1 minute until completely smooth and emulsified. Tip: If the sauce seems too thick, whisk in warm water, 1 tablespoon at a time, until it reaches a pourable consistency.
- Drain the cooked spaghetti in a colander and rinse immediately under cold running water for 1 full minute to stop the cooking and cool the noodles completely.
- Shake the colander well to remove excess water, then transfer the cooled noodles to a large mixing bowl.
- Pour the prepared sauce over the noodles and use tongs to toss until every strand is evenly coated. Tip: Tossing while the noodles are slightly wet helps the sauce cling better.
- Add 1 julienned cucumber, 1 julienned carrot, and the sliced green onions (reserving some for garnish) to the bowl with the sauced noodles.
- Toss everything together gently but thoroughly to distribute the vegetables evenly throughout the salad.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Tip: For best results, let it chill for up to 2 hours.
- Before serving, give the salad one final toss, then transfer it to a serving platter or individual bowls.
- Sprinkle the salad with 1 tbsp of sesame seeds and the reserved green onions for garnish.
Just out of the fridge, the noodles are delightfully slick and cool, with the rich, umami-packed sauce clinging to each strand. The crisp cucumber and carrot provide a refreshing crunch that contrasts beautifully with the tender pasta, while the sesame seeds add a subtle nutty finish. For a creative twist, try serving it in lettuce cups or topping it with shredded rotisserie chicken for a heartier meal.
Greek Orzo Salad with Lemon Dressing
Now, let’s make a vibrant Greek Orzo Salad with Lemon Dressing—a perfect, refreshing dish that’s surprisingly simple to prepare, even for beginners, and ideal for gatherings or meal prep.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup orzo pasta (uncooked)
– 2 cups water
– 1/2 cup extra-virgin olive oil (or any neutral oil)
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt (adjust to taste)
– 1/4 teaspoon black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup Kalamata olives, pitted and sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons fresh parsley, chopped
Instructions
1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add 1 cup orzo pasta to the boiling water, reduce heat to medium, and cook for 8–10 minutes, stirring occasionally, until the pasta is al dente (tender but firm to the bite).
3. Drain the cooked orzo in a colander and rinse it under cold water for 30 seconds to stop the cooking process and cool it quickly.
4. In a small bowl, whisk together 1/2 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5. Tip: For a smoother dressing, let it sit for 5 minutes to allow the flavors to meld.
6. In a large mixing bowl, combine the cooled orzo, 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup chopped red onion, and 1/4 cup sliced Kalamata olives.
7. Pour the lemon dressing over the orzo mixture and toss gently with a spoon until everything is evenly coated.
8. Tip: If the salad seems dry, add an extra tablespoon of olive oil and toss again.
9. Fold in 1/4 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley, being careful not to overmix to keep the feta intact.
10. Tip: For best results, refrigerate the salad for at least 30 minutes before serving to let the flavors develop.
11. Serve the salad chilled or at room temperature.
Vividly colorful and bursting with tangy lemon, this salad offers a delightful contrast of creamy feta and crisp vegetables. Enjoy it as a light lunch, pair it with grilled chicken for a heartier meal, or bring it to a potluck where its bright flavors will shine.
Grilled Pineapple Salsa
Perfect for adding a sweet and smoky twist to your summer gatherings, this Grilled Pineapple Salsa transforms simple ingredients into a vibrant, versatile condiment. Let’s walk through each step together to ensure you achieve that ideal balance of charred sweetness and fresh zest.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 medium pineapple, peeled and cored (about 4 cups chopped)
– 1 medium red onion, finely diced (about 1 cup)
– 1 jalapeño pepper, seeded and minced (adjust to taste for heat)
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice (freshly squeezed for best flavor)
– 1 tablespoon olive oil (or any neutral oil)
– 1/2 teaspoon salt
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
2. Slice the peeled and cored pineapple into 1/2-inch thick rings for even grilling.
3. Place the pineapple rings directly on the grill grates and cook for 4-5 minutes per side, until you see distinct grill marks and the edges caramelize slightly.
4. Remove the grilled pineapple from the heat and let it cool on a cutting board for 5 minutes to make chopping easier and safer.
5. While the pineapple cools, finely dice the red onion and mince the seeded jalapeño pepper, wearing gloves if sensitive to capsaicin.
6. Chop the cooled grilled pineapple into small, bite-sized pieces, about 1/4-inch cubes, to ensure a consistent texture in the salsa.
7. In a medium mixing bowl, combine the chopped grilled pineapple, diced red onion, minced jalapeño, and chopped cilantro.
8. Add the lime juice, olive oil, and salt to the bowl, then gently toss all ingredients together until evenly coated.
9. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld, stirring once halfway through.
Now you’ve created a salsa with a delightful contrast of soft, juicy pineapple chunks and crisp vegetables, all enhanced by a smoky undertone from the grill. Serve it immediately as a topping for grilled chicken or fish, or scoop it with tortilla chips for a refreshing appetizer that’s sure to impress at any barbecue.
Balsamic Strawberry Spinach Salad
Zesty and refreshing, this Balsamic Strawberry Spinach Salad is a vibrant dish perfect for any season. It combines sweet strawberries, tangy balsamic, and fresh spinach for a delightful balance. Let’s walk through each step to ensure your salad turns out perfectly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 cups fresh baby spinach, washed and dried (or any tender greens)
– 1 pint fresh strawberries, hulled and sliced (about 2 cups)
– 1/4 cup crumbled feta cheese (or goat cheese for a creamier option)
– 1/4 cup sliced almonds, toasted (or pecans for a nutty twist)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar (adjust to taste)
– 1 tbsp honey (or maple syrup for a vegan alternative)
– 1/4 tsp salt (adjust to taste)
– 1/8 tsp black pepper (adjust to taste)
Instructions
1. Place the baby spinach in a large salad bowl, ensuring it’s fully dried to prevent a soggy texture.
2. Add the sliced strawberries to the bowl, distributing them evenly among the spinach.
3. Sprinkle the crumbled feta cheese over the spinach and strawberries for a creamy contrast.
4. In a small skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently until golden brown and fragrant, then set aside to cool.
5. In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, salt, and black pepper until fully emulsified, about 30 seconds.
6. Drizzle the dressing over the salad ingredients in the bowl, using just enough to coat lightly without overdressing.
7. Toss the salad gently with salad tongs or two large spoons to combine all components evenly.
8. Top the tossed salad with the toasted sliced almonds just before serving to maintain their crunch.
9. Serve immediately on plates or in bowls for the best freshness and texture.
Oozing with juicy strawberries and a tangy balsamic kick, this salad offers a crisp texture from the spinach and a satisfying crunch from the almonds. For a creative twist, try adding grilled chicken or serving it alongside crusty bread to soak up the flavorful dressing.
Jicama Mango Slaw
Getting a fresh, vibrant side dish on the table doesn’t have to be complicated. This Jicama Mango Slaw is a crisp, sweet, and tangy combination that comes together in minutes, perfect for a quick lunch or a bright addition to your next barbecue.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 medium jicama, peeled and julienned (about 2 cups)
– 1 ripe mango, peeled and julienned (about 1 cup)
– 1/2 small red cabbage, thinly sliced (about 1 cup)
– 1/4 cup fresh cilantro, chopped (or substitute with mint)
– 3 tablespoons fresh lime juice (from about 2 limes)
– 2 tablespoons honey (or agave syrup for a vegan option)
– 1 tablespoon olive oil (or any neutral oil)
– 1/2 teaspoon chili powder (adjust for more or less heat)
– 1/4 teaspoon salt
Instructions
1. Place the julienned jicama, mango, and thinly sliced red cabbage into a large mixing bowl.
2. Add the chopped fresh cilantro to the bowl with the vegetables and fruit.
3. In a separate small bowl, whisk together the fresh lime juice, honey, olive oil, chili powder, and salt until fully combined. Tip: For the best flavor, use freshly squeezed lime juice rather than bottled.
4. Pour the dressing over the jicama, mango, cabbage, and cilantro in the large bowl.
5. Using clean hands or two large spoons, gently toss all the ingredients until everything is evenly coated with the dressing. Tip: Tossing by hand helps prevent the delicate mango from breaking apart.
6. Let the slaw sit at room temperature for 5 minutes to allow the flavors to meld. Tip: For a crisper texture, you can serve it immediately, but a brief rest enhances the overall taste.
7. Transfer the slaw to a serving bowl or individual plates.
Ultimate in both texture and flavor, this slaw offers a delightful crunch from the jicama and cabbage, balanced by the mango’s sweetness and a zesty lime kick. Serve it alongside grilled fish or chicken, or spoon it into tacos for an extra fresh, colorful layer.
Garlic Butter Grilled Mushrooms
Now, let’s transform simple mushrooms into a savory, garlicky side dish that’s perfect for grilling season. This recipe yields tender, flavorful mushrooms with minimal effort, making them an ideal addition to any barbecue or weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb cremini mushrooms, cleaned and stems trimmed (or white button mushrooms)
– 4 tbsp unsalted butter, melted
– 3 cloves garlic, minced
– 1 tbsp fresh parsley, chopped (or dried parsley)
– 1 tsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and black pepper, stirring until fully mixed for a flavorful marinade.
3. Toss the cleaned mushrooms in the olive oil in a large bowl, coating them evenly to help them brown nicely on the grill.
4. Place the oiled mushrooms directly on the preheated grill grates, arranging them in a single layer without overcrowding for even cooking.
5. Grill the mushrooms for 5-7 minutes, turning them occasionally with tongs until they develop grill marks and start to soften.
6. Brush the garlic butter mixture generously over the mushrooms using a pastry brush, coating all sides for maximum flavor infusion.
7. Continue grilling for another 5-8 minutes, basting with any remaining garlic butter, until the mushrooms are tender and slightly charred.
8. Remove the mushrooms from the grill and transfer them to a serving dish, sprinkling with chopped parsley immediately for a fresh finish.
These mushrooms emerge with a juicy, meaty texture and a rich, buttery flavor enhanced by the aromatic garlic. Serve them hot off the grill as a standalone appetizer or alongside grilled steaks for a hearty meal that’s sure to impress.
Spicy Cucumber and Radish Salad
This vibrant salad combines crisp vegetables with a spicy kick that’s perfect for a light lunch or a refreshing side. Today, we’ll walk through each step to ensure you get that perfect balance of crunch and heat, making it an easy addition to any meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 medium cucumbers, thinly sliced (about 2 cups)
– 1 cup radishes, thinly sliced
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 teaspoon honey
– 1 teaspoon red pepper flakes, adjust to taste
– 1 tablespoon toasted sesame seeds
– 2 green onions, thinly sliced
– 1 clove garlic, minced
Instructions
1. Wash the cucumbers and radishes under cold running water, then pat them dry with a clean kitchen towel to remove excess moisture.
2. Slice the cucumbers into thin rounds, about 1/8-inch thick, using a sharp knife or mandoline for even cuts.
3. Slice the radishes into similar thin rounds to ensure they blend well with the cucumbers in texture.
4. In a small mixing bowl, combine the rice vinegar, soy sauce, sesame oil, honey, and minced garlic, whisking vigorously for 30 seconds until fully emulsified.
5. Add the red pepper flakes to the dressing mixture, stirring to distribute evenly and infuse the spice throughout.
6. Place the sliced cucumbers and radishes in a large salad bowl, then pour the dressing over them, tossing gently with tongs to coat every piece.
7. Sprinkle the toasted sesame seeds and sliced green onions over the salad, tossing once more to incorporate them into the mix.
8. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld and the vegetables to slightly soften.
9. Transfer the salad to a serving dish, ensuring it’s arranged evenly for presentation.
Now, you’ll notice the cucumbers and radishes retain a satisfying crunch while absorbing the tangy, spicy dressing. Serve it chilled alongside grilled meats or as a topping for tacos to add a refreshing contrast to richer dishes.
Summary
Ultimately, this collection offers a vibrant array of easy, crowd-pleasing sides to elevate any summer gathering. We hope you find a new favorite to try at your next BBQ! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the summer inspiration.
