Recipes
Grilled Balsamic Steak Summer Salad
Prep Time: 10 minutes | Cook time: 20 minutes | Total Time: 30 minutes
Makes 2-3 servings
INGREDIENTS:
Marinade:
- 1 lb lean steak, sliced
- 2 TB balsamic vinegar
- 1 TB Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/2 tsp dijon mustard
- 2 small garlic cloves, minced
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
For the Salad:
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- 6 cups watercress
- 1 corn on the cob, husk removed
- Avocado oil spray-for cooking the corn
To Toss on Top, a Gremolata:
- 2 TB basil leaves, minced
- 2 TB parsley, minced – MY OWN PARSLEY
- 1 garlic clove, minced
- 1 TB lemon zest
Simple Vinaigrette:
- 3 TB balsamic vinegar
- ½ cup extra virgin olive oil
- ½ tsp dijon mustard
- Dash of salt and fresh ground black pepper
TO MAKE:
- Mix together the marinade ingredients in a bowl, pour over sliced steak in a bag, marinate chilled for 30 minutes (can be done overnight as well.)
- While marinating, prepare the salad veggies and mix the salad dressing ingredients together in a small bowl. Set aside.
- Heat the grill to medium heat.
- While it is heating, combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
- Toss the greens
- Spray the corn and thickly sliced red onion rings with oil and cook each side for 5 minutes or until grill marks form on the corn kernels and onion becomes charred brown. Remove, let cool slightly, then slice kernels off of the cob and into a large serving bowl and chop the onions and put them in the bowl with the corn.
Place the steak on a grill pan – grill both sides 4-5 minutes for rare to medium rare. Reminder that it keeps cooking a few minutes after it is removed from the heat.- Place the greens in the bowl with the corn and onion, add the gorgonzola, + tomatoes. Toss with half of the dressing mixed with half of the herb mix. Serve it beneath steak slices and drizzle with more of the dressing and sprinkle with more of the herb mix.
Recipes
This recipe is refreshing, gorgeous, + easy. It acts as a great, nutrient-dense base for any dish you can top with neutral proteins like salmon, shrimp, chicken, cod- anything equally light.
Cucumber-Wakame Salad with Creamy Ginger Dressing
makes 2 servings
WHAT YOU NEED:
For the Creamy Ginger Dressing:
- 3/4 cup water
- 1 green onion
- 2 tsp lime juice
- 2 TB pickled ginger, more to serve on top
- Sea salt
- 1 avocado; 1/2 for the dressing | other half for on top
For the Cucumber-Wakame Salad:
- 1/2 cup dehydrated wakame
- 1 English cucumber, sliced
- 3 TB rice vinegar
- 1/2 tsp sesame oil
- 1 TB maple syrup
- 1/4 tsp Bragg’s or coconut aminos
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 1/2 cup edamame, shelled
- 1/2 cup watermelon radish, thinly sliced
- OPTIONAL: 1 cup spiraled daikon + carrot noodles
- OPTIONAL: 4 eggs, soft-boiled
- 1/2 avocado, diced
- 2 TB scallions, sliced
- Handful of pickled ginger
TO MAKE:
1. For the dressing: place the onion, water, lime juice, ginger, salt and half the avocado in a blender- blend until pureed. Set aside.
2. Meanwhile, for the salad: Place wakame into a bowl + pour warm water to completely cover cover it- let it soak up a lot of water. It takes about 15 minutes to rehydrate.
3. Slice 1 medium English cucumber into thin slices. You can use a knife, mandolin, or a spiralizer.
Mix 1 tsp sea salt with the sliced cucumbers. Let it rest in a bowl for about 10 minutes.
4. Combine rice vinegar, maple syrup, amines, + sesame oil in a bowl. 
5. Squeeze out the excess cucumber juice, and strain away excess water from the rehydrated wakame.
6. Place strained cucumber and wakame in a bowl, pour the dressing over, and garnish with black and white sesame seeds. Add in the edamame, radish, scallions, ginger, diced avocado – set aside.
7. OPTIONAL: Spiralize the daikon + carrot and add into the bowl.
8. OPTIONAL: When ready to serve; soft-boil the eggs or fry in a skillet.
9. Drizzle with the ginger dressing.
Recipes
You could literally put ANYTHING in this slaw recipe and it would be good! I raided the produce aisles for in-season, winter produce filled with nutrients + color to give my plate a healthy base with a light citrus dressing. Feel free to add any simply prepared grilled or baked lean protein on top like chicken breast, salmon, shrimp, white fish, or a lean steak.
WINTER SLAW RECIPE
Makes 4 servings
For the slaw:
- 1 cup of shredded red beets, cut into matchsticks
- 1 large apple, sliced
- 1 cup of shredded golden beets, cut into matchsticks
- 1 cup of watermelon radish, cut into matchsticks (or sliced regular radish)
- 1 cup of shredded fennel
- 1 cup of shredded carrots
- 2 cups of shredded lacinato kale
- 1 cup of shredded red cabbage
For the citrus dressing:
- 1/2 cup fresh squeezed orange juice
- 2 TB extra virgin olive oil
- 4 TB champagne vinegar
- 2 tsp Dijon mustard
- pinch of Himalayan salt
- pinch red pepper flakes
To Make:
- Simply prepare all the veggies as indicated + mix them together in a large bowl.
- In a small bowl, mix together the dressing. Coat the veggies with it + let it sit for 15-20 minutes before eating so it soaks in + softens the veggies.
