By Shoshana Pritzker RD, CDN, CSSD, CISSN
Burgers and dogs are a summer cookout classic. But you can’t call it a BBQ without the sides. While we’re all about taking shortcuts, hitting up the grocery deli section for your party needs is less than impressive. We get it – we’re all about quick-and-easy too! That’s why we’ve rounded up our favorite easy summer sides (made even easier) that you can feel confident taking to any summer gathering, including your own.
Avocado Corn Salad
Makes 8 servings
Ingredients:
3 ears of corn, shucked, cooked, and cut corn off
1 container Eat Clean Bro Pico de Gallo
2 avocados, peeled, pitted and cut into 1-inch chunks
1 English cucumber, cut into bite-size pieces
2 cloves garlic pressed or finely minced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Chopped cilantro for garnish
2 tablespoons lime juice
Instructions:
- In a large salad bowl, combine the corn, avocado, cucumber, Pico de Gallo, and garlic.
- Drizzle the top with 2 tablespoons olive oil and 2 tablespoons lime juice. Season with salt and pepper to taste. Toss gently to combine. Garnish with chopped cilantro before serving (optional).
Easy Shredded Chicken Salad
Makes 6 servings
Ingredients:
16 ounces (1 container) Eat Clean Bro shredded chicken breast
1 stalk celery, diced
½ cup chopped sweet onion
¾ cup olive oil mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped parsley
½ teaspoon ground black pepper
½ teaspoon salt
Instructions:
- Combine well in a large salad bowl. Store covered, in the fridge until ready to serve.
Easy Shrimp Ceviche
Makes 4-6 servings
Ingredients:
1 lb. Eat Clean Bro Shrimp, cut into bite-sized pieces
1 lb. Eat Clean Bro Pico de Gallo
1 cup diced avocado
1 jalapeno, seeded and diced
1 cup diced seedless cucumber
½ cup chopped cilantro
2 tablespoons olive oil
2 tablespoons lemon juice
½ cup lime juice
¼ cup fresh orange juice
½ teaspoon salt
Instructions:
- Add the shrimp to a medium bowl.
- Cover the shrimp in the orange juice, lemon juice, lime juice, olive oil and salt. Toss to combine. Set in the fridge for at least 30 minutes.
- Remove from fridge and add diced avocado, diced jalapeno, and diced cucumber to the shrimp mixture. Toss to combine.
- Add cilantro before serving and toss to combine again.
S’mores Sweet Potato Foil Packets
Makes 4 servings
Ingredients:
1 lb. Eat Clean Bro Roasted Sweet Potatoes
4 tablespoons chocolate chips
4 tablespoons mini marshmallows
4 graham crackers
Aluminum foil
Instructions:
- Preheat grill.
- Tear off 4 large pieces of foil. Place ½ roasted sweet potato on each piece of oil.
- Top each sweet potato with even portions of chocolate chips and marshmallows.
- Fold foil into a packet so all ends are sealed.
- Place on grill. Cook about 2-3 minutes per side.
- Allow to cool 5-10 minutes before serving. Top with crumbled graham crackers. Enjoy!
Watermelon Feta Quinoa Salad
Makes 6-8 servings
Ingredients:
1 lb. Eat Clean Bro quinoa
4 cups cubed watermelon
1 cup sliced or diced seedless cucumber
3 ounces crumbled feta cheese
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 lime, juiced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
- In a large serving bowl, combine the watermelon, quinoa, cucumber, mint, basil and feta cheese. Drizzle with lime juice and olive oil. Season with salt and pepper. Toss to combine.
Want to try the easy summer side dish recipes in this article? Get the main ingredients delivered to your door by tomorrow from our A La Carte menu!
