3 Salad Ideas for a BBQ Party

Hey my loves,

first of all sorry for no new entries last week but I just have been super busy with Uni and life that I haven’t got around to writing entries. I will update you on a few things shortly but for now know that I’m really sorry and that I actually missed blogging a lot, even though it was just for a week.

Today I am sharing three delicious salads with you which are not only amazing for a BBQ party or picnic but also great for everyday. All recipe measurements are for a group of 6, but you will definitely have some leftover! I hope you enjoy this entry!

Mediterranean Pasta Salad

What you will need:

• 500g Pasta (preferably wholemeal)
• 1/2 tin of Kidney beans
• 1/2 tin of corn
• 1/2 of a big cucumber
• 1 bell pepper
• 150g feta cheese
• 1 small onion

For the dressing:

• 3tbsp. olive oil
• 3tbsp. balsamic vinegar
• 1 1/2 tbsp. agave sirup
• 1- 1 1/2 tbsp. water
• salt & pepper
• pinch of parsley

Instructions:

1. Boil your pasta according to the instructions on the package. Let the pasta cool off.
2. Wash your kidney beans, corn and the rest of the vegetables.
3. Dice up the cucumber, bell pepper, onion and the feta cheese to mouth-size pieces.
4. Toss everything together in a big bowl.
5. Mix together the ingredients of your salad dressing.
6. Drizzle the dressing over your salad and mix thoroughly.

Bacon Potato Salad

What you will need:

• 1 kg of small potatoes
• 500g bacon
• 3-4 big onions
• salt & pepper
• 2 tsp. brown sugar
• 2 tsp. coconut oil
• 1 tsp. hot paprika
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 1 tsp. chili powder

Instructions:

1. Peel your potatoes and cook them in water for about 20-30 minutes depending on the size of the potatoes.
2. While the potatoes cool off cut the onions into strips.
3. Put your coconut oil into a frying pan over medium heat and add your bacon strips.
4. Saute and brown your bacon. When it’s all crispy transfer it onto a dish with kitchen roll to get rid of any excess oil.
5. To your pan add the brown sugar and your onions and sauté them. When they’re done transfer them to the dish as well.
6. I then decided to give my potatoes a quick turn in the frying pan. I also added the rest of the spices.
7. Last but not least add all your ingredients in a large bowl and mix them thoroughly. Enjoy!

My Go-To Couscous Salad

What you will need:

• 1 cup couscous
• 1 tsp. vegetable broth
• 2 tsp. paprika
• pinch of parley
• 1 cucumber
• 1 bell pepper
• 150 g feta cheese
• 1/2 tin of kidney beans
• 1/2 tin of corn
• 1-2 handful of lettuce
• 1-2 handful of lamb’s lettuce

For the dressing I used the same as for the pasta salad.

Instructions:

1. Cook your couscous as the instruction on the package say and add the vegetable broth, paprika and parsley to the water.
2. Dice up your vegetables, lettuces and feta cheese.
3. After the couscous has cooled down add everything in a big bowl and mix the salad with the dressing thoroughly.

If you recreate these salads then let me know! I hope you enjoyed this entry and if you did make sure to give it a thumbs up!

I wish you all a wonderful day!

XoXo, Jasmin.