Salad Days: Simple Summer Sides for the BBQ Table

Back in Australia, the salad at our family BBQs was nothing fancy. A handful of iceberg lettuce, some wedges of tomato, grated carrot, maybe a scoop of canned corn, and a dash of shredded cheese if we were lucky. Sometimes beetroot made an appearance, straight from the tin. It was basic, but it balanced out the grilled meat perfectly — cool, crunchy, and familiar.

Fast forward to Hong Kong, and summer’s in full swing. The heat is no joke, and salads have become more than just a supporting act — they’re an easy, refreshing way to round out any meal. With access to so many more ingredients and influences, there’s no reason your side salad can’t be full of flavour, colour, and a bit of creativity.

Whether you’re serving up a juicy steak, kangaroo fillet from our latest promo, or slow-cooked lamb, these three simple salads are designed to work beautifully alongside your meat dish — no overcomplicated prep, just honest, tasty combinations.

🌽 Grilled Corn & Avocado Salad with Lime Vinaigrette

This one’s smoky, creamy and zesty — a great match for lean meats like kangaroo or venison.

What you’ll need:

• Grilled corn kernels

• Chopped avocado

• Cherry tomatoes

• Thinly sliced red onion

• Fresh coriander

Dressing:

• Juice of 1 lime

• 2 tbsp olive oil

• 1 tsp honey

• Pinch of ground cumin

• Salt to taste

Toss everything together and chill before serving — perfect next to anything hot off the grill.

🍑 Peach, Rocket & Prosciutto Salad with Feta

Sweet, salty, and loaded with texture. This works especially well with richer cuts like ribeye.

What you’ll need:

• Fresh peaches, sliced

• Rocket (arugula)

• Crispy prosciutto

• Crumbled feta

• Toasted almonds

Dressing:

• Balsamic glaze or a simple mix of lemon juice and olive oil

The fruit cuts through the richness, and the rocket adds bite. Serve chilled or room temp.

🥒 Cucumber, Beetroot & Carrot Salad with Dill Yogurt

A modern nod to the old-school Aussie bowl — fresh, colourful, and creamy.

What you’ll need:

• Roasted beetroot, sliced or cubed

• Grated carrot

• Cucumber, sliced

• Canned corn

• Fresh dill

Dressing:

• ½ cup Greek yogurt

• Juice of ½ lemon

• 1 garlic clove, crushed

• Salt to taste

Mix dressing ingredients together and fold gently through the salad. Works great with grilled chicken or lamb.

Hong Kong’s hot weather calls for dishes that feel light but still satisfy — and with quality meat on your plate and one of these salads on the side, you’ve got a meal that’s fresh, flavourful, and ready for summer.

Check out our latest cuts, including kangaroo fillet, venison shoulder, and premium steaks right here at themeatguyhk.com

🥗 What’s Your Go-To Summer Salad?

These are just a few of the salads I’ve been enjoying lately — but I know there are plenty more out there. Got a favourite combo you always serve with steak or BBQ? Maybe something passed down from family, or a twist you’ve picked up from travels or local markets?

Drop a comment below or tag us on Instagram or Facebook — I’d love to see what’s on your table this summer.