15 Gluten-Free BBQ Side Dishes Everyone Will Love
Hosting a barbecue where everyone can dig in without worry? You’ve come to the right place. These gluten-free BBQ side dishes are not just safe — they’re bold, fresh, and downright delicious.
Whether you’re gluten-sensitive or just trying to mix it up, these sides bring the flavor without the wheat. We’re talking crispy slaws, zesty salads, grilled veggies, and creamy classics that taste like summer in every bite.
No strange ingredients or complicated swaps — just naturally gluten-free goodness that’ll have everyone asking for seconds.
1. Mexican Street Corn Salad (Esquites)
Description:
All the smoky, cheesy, limey goodness of street corn — no skewers required. This salad is a crowd favorite and totally gluten-free.
Ingredients:
- 3 cups grilled corn kernels (fresh or frozen)
- ¼ cup mayo
- ¼ cup crumbled cotija or feta cheese
- Juice of 1 lime
- 1 tbsp chopped cilantro
- ½ tsp chili powder
- Salt to taste
Instructions:
- Mix mayo, lime juice, chili powder, and salt in a bowl.
- Add corn and toss to coat.
- Stir in cheese and cilantro. Serve chilled or room temp.
2. Avocado Cucumber Salad
Description:
Cool, creamy, and ultra-refreshing, this salad is the perfect way to beat the BBQ heat. It pairs beautifully with grilled meats and takes just minutes to make.
Ingredients:
- 1 cucumber, diced
- 1 ripe avocado, diced
- Juice of ½ lime
- 1 tbsp olive oil
- Salt, pepper, chopped fresh dill
Instructions:
- Gently toss cucumber and avocado in a bowl.
- Add lime juice, oil, dill, salt, and pepper.
- Chill before serving for best flavor.
3. Grilled Zucchini with Garlic & Parmesan
Description:
Grilled zucchini slices are simple but addictive. Finished with garlic and a sprinkle of Parmesan, they’re smoky, cheesy, and naturally gluten-free.
Ingredients:
- 2 medium zucchinis, sliced lengthwise
- 1 tbsp olive oil
- 1 garlic clove, minced
- ¼ cup grated Parmesan
- Salt and pepper
Instructions:
- Brush zucchini with oil, season with garlic, salt, and pepper.
- Grill 3–4 minutes per side until tender.
- Sprinkle with Parmesan and serve warm or room temp.
4. Sweet Potato & Black Bean Salad
Description:
This hearty, plant-based salad is sweet, savory, and satisfying — plus it holds up well outdoors. Great for meal prep and potlucks too!
Ingredients:
- 1 large sweet potato, peeled and diced
- 1 can black beans, rinsed
- ¼ cup red onion, chopped
- Juice of 1 lime
- 1 tbsp olive oil
- ½ tsp cumin, salt, and pepper
Instructions:
- Roast sweet potatoes at 400°F until tender (20 mins), then cool.
- Toss with beans, onion, lime juice, oil, and spices.
- Serve chilled or room temp.
5. Caprese Skewers
Description:
These bite-sized skewers are fresh, elegant, and totally grill-friendly. No gluten, no fuss — just tomato, basil, and mozzarella magic.
Ingredients:
- 1 cup cherry tomatoes
- 1 cup mozzarella balls
- Fresh basil leaves
- Balsamic glaze
- Salt, pepper, toothpicks or mini skewers
Instructions:
- Skewer tomato, basil, and mozzarella on each stick.
- Drizzle with balsamic glaze.
- Sprinkle with salt and pepper, serve cold or at room temp.
6. Tropical Pineapple Slaw
Description:
This gluten-free slaw brings a sweet, tangy twist to traditional BBQ sides. No mayo, no problem — just fresh flavor with a tropical vibe.
Ingredients:
- 2 cups shredded cabbage
- ½ cup pineapple chunks (fresh or canned)
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp honey
- Salt and chili flakes (optional)
Instructions:
- Combine all ingredients in a bowl.
- Toss well to coat.
- Chill 15–20 minutes before serving.
7. Roasted Beet & Goat Cheese Salad
Description:
Earthy beets, creamy goat cheese, and a punchy vinaigrette make this a BBQ side with gourmet vibes. Naturally gluten-free and always a hit.
Ingredients:
- 2 cups roasted beets, diced
- ¼ cup crumbled goat cheese
- 1 tbsp chopped walnuts (optional)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper
Instructions:
- Toss beets with vinegar, oil, salt, and pepper.
- Add goat cheese and nuts, stir gently.
- Serve chilled or room temp.
8. Herby Quinoa Tabbouleh (Gluten-Free Twist)
Description:
This version of tabbouleh swaps out traditional bulgur for quinoa, making it 100% gluten-free without sacrificing freshness. It’s herb-packed, lemony, and the ideal light side dish.
Ingredients:
- 1 cup cooked quinoa (cooled)
- 1 cup chopped parsley
- ½ cup chopped mint
- 1 cup diced cucumber
- 1 cup diced tomato
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper
Instructions:
- Combine all ingredients in a large bowl.
- Toss well and chill for 30 minutes before serving.
9. Garlic Roasted Cauliflower Salad
Description:
Cauliflower gets golden and toasty in the oven, then cooled and tossed in a tangy lemon dressing. It’s savory, simple, and a perfect low-carb BBQ companion.
Ingredients:
- 1 head cauliflower, chopped into florets
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Juice of ½ lemon
- Salt, pepper, and parsley
Instructions:
- Roast cauliflower with olive oil and garlic at 425°F until golden (20–25 mins).
- Let cool, then toss with lemon juice and herbs.
- Chill or serve at room temperature.
10. Greek Yogurt Cucumber Dip (Tzatziki-Style)
Description:
Cool, creamy, and packed with flavor, this dip doubles as a spread or a side. Serve with sliced cucumbers, carrots, or gluten-free crackers for scooping.
Ingredients:
- 1 cup plain Greek yogurt
- ½ cucumber, grated and drained
- 1 garlic clove, minced
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 tbsp fresh dill or mint
- Salt and pepper
Instructions:
- Mix all ingredients in a bowl.
- Chill for at least 20 minutes before serving.
11. Chili-Lime Grilled Peppers
Description:
Colorful bell peppers, grilled to perfection and tossed in chili-lime seasoning — they’re smoky, tangy, and totally gluten-free. Serve warm or room temp.
Ingredients:
- 2 bell peppers, sliced
- 1 tbsp olive oil
- Juice of 1 lime
- ½ tsp chili powder
- Salt to taste
Instructions:
- Toss peppers in oil and seasonings.
- Grill until lightly charred, about 5–7 minutes.
- Drizzle with lime juice before serving.
12. Marinated Tomato & Onion Salad
Description:
This juicy salad is pure summer. Tomatoes soak up the vinegar and herbs, making them tangy and irresistible. It pairs well with everything from ribs to grilled fish.
Ingredients:
- 2 cups cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- Salt and black pepper
Instructions:
- Combine tomatoes and onion in a bowl.
- Toss with oil, vinegar, and spices.
- Let marinate at least 15 minutes.
13. Grilled Asparagus with Lemon Zest
Description:
Grilled asparagus is fast, fancy-looking, and totally effortless. The lemon zest adds brightness and makes it feel special with minimal effort.
Ingredients:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Zest of 1 lemon
- Salt and pepper
Instructions:
- Toss asparagus with oil, salt, and pepper.
- Grill for 5–7 minutes until tender with grill marks.
- Sprinkle with lemon zest and serve.
14. Chilled Pea & Mint Salad
Description:
A cool, slightly sweet salad with peas and mint — sounds simple, but it’s shockingly refreshing and pairs beautifully with smoky BBQ dishes.
Ingredients:
- 2 cups peas (thawed if frozen)
- 2 tbsp chopped mint
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper
Instructions:
- Toss all ingredients in a bowl.
- Chill for 15–20 minutes before serving.
15. Creamy Avocado Egg Salad (No Bread Needed)
Description:
A mayo-free, naturally gluten-free egg salad made creamy with mashed avocado. Serve it in lettuce cups, cucumber boats, or just as-is!
Ingredients:
- 4 hard-boiled eggs, chopped
- 1 ripe avocado
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (check label for GF)
- Salt, pepper, fresh chives (optional)
Instructions:
- Mash avocado with lemon juice and mustard.
- Stir in chopped eggs and season to taste.
- Chill and serve cold.
