10 Healthy Side Dishes for Summer
Every great barbecue needs side dishes to go with it. Here are 10 healthy favourites.
Wondering what vegetables to serve with a special dinner this weekend? Here are 10 vegetable side dishes that suit spring and summer.
10 Healthy Side Dishes for Summer
The salad is also loaded with vegetables, so there is more flavour and texture than your regular potato salad. And the dressing isn’t mayonnaise-based so you don’t have the same hot weather storage worries.
French Potato Salad with Mustard Vinaigrette
- 3 lbs red potatoes
- 2–3 cups diced celery
- 2 red peppers, diced
- ½ cup scallions (green onions) sliced, including greens or ½ cup chopped chives
- 2–2 ½ cups peas
- 3 Tbsp. each fresh chopped basil and mint
- 2 tsp. fresh chopped thyme
- 2/3 cup olive oil
- 2 Tbsp. cider vinegar
- 1 tsp. mustard powder or Dijon mustard
- 4 tsp. Crosby’s Fancy Molasses
- Sea salt and pepper to taste
To make the dressing:
- Combine dressing ingredients in a jar and give it a good shake.
- Cut the potatoes into 1” pieces and boil until fork tender (take care not to overcook).
- In a large bowl toss the celery, peppers, scallions and herbs with half of the dressing.
- When the potatoes are cooked, drain and immediately add to the bowl of veggies.
- Toss well.
- Add additional dressing, as required, along with the peas.
- Season with salt and pepper.
- Let rest in the fridge overnight, if you have time.
Eating this pretty salad will give your the delicious hint of summer that you’re craving.
I grew up eating this marinated tomato salad at big family parties where the food was laid out on the dining room table and served buffet style. Nestled in among the plates of ham and potato salad this salad was stunningly beautiful and added a welcomed variety to the standard fare.
Leafy salads are great but sometimes it’s nice to have a salad with a bit more crunch and colour, which is just what this salad offers.
Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.
When cooked for a long time, onions develop a rich, savoury sweetness that complements meats, cheeses and anything spicy. The recipe calls for a little balsamic vinegar (or cider vinegar) which balances the sweet and gives the flavour a bright edge.
This salad is gorgeous, with a chipotle molasses dressing that has a great sweet-with-heat balance. The nectarines soften when they’re grilled and the sugars caramelize a bit, which makes them irresistible. Both the dressing and the nectarine flavours go beautifully with the fresh, creamy goat cheese that you nestle in beside the fruit.
This salad tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch.
The grains are tossed with an aromatic vinaigrette spiced with coriander, cumin, turmeric and cinnamon, then sprinkled with currants and toasted almonds. The salad is full of flavours and textures that are just right for fish and chicken dishes. You could also add some cooked lentils and crumbled feta to make it more substantial.
Bonus recipe: My favourite…
Every great barbecue needs healthy side dishes to round out the meal. This selection gives enough variety to keep everyone happy.