Grilled Balsamic Steak Summer Salad

Grilled Balsamic Steak Summer Salad

Prep Time: 10 minutes | Cook time: 20 minutes | Total Time: 30 minutes

Makes 2-3 servings



  • 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


  1. 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.)
  2. While marinating, prepare the salad veggies and mix the salad dressing ingredients together in a small bowl. Set aside.
  3. Heat the grill to medium heat.
  4. While it is heating, combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside.
  5. Toss the greens
  6. 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.
  7. 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.
  8. 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.

Antioxidant-Rich Blueberry + Blackberry Summer Salad

Antioxidant-Rich Blueberry + Blackberry Summer Salad


  • 3 cups arugula, watercress, or baby bok choi
  • 6–8 large slices of avocado
  • 1/2 cup blackberries
  • 3/4 cup blueberries
  • 3/4 cup cucumber, sliced
  • 1 TB mint, chopped
  • 1/4 cup feta cheese, crumbled


  • For Protein: sliced grilled steak, hard- or soft-boiled eggs
  • For Spice: pickled radish or red pepper flakes (off-sets the sweetness)

For the Dressing:

  • 1 TB lime juice
  • 1/2 TB maple syrup
  • Salt + pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 3 TB hemp hearts


  1. Simply plate the salad ingredients + then mix the dressing in a small bowl. Dress when serving to keep the salad crisp.

Cucumber-Wakame Salad with Creamy Ginger Dressing

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


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


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.

Rainbow Winter Slaw with Citrus Dressing

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.


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:

  1. Simply prepare all the veggies as indicated + mix them together in a large bowl.
  2. 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.

Warm Delicata Squash Salad

Warm Delicata Squash Salad

makes 1 salad

What You Need:

  • 4 slices delicata squash, roasted with coconut oil, cinnamon, cayenne, salt, + pepper
  • 2 cups lightly sautéed kale
  • 1 TB hemp hearts
  • 1 TB dried cranberries
  • 1 small shallot, caramelized in a skillet over medium heat with olio + butter
  • To dress:
  • 2 TB maple syrup
  • 1 TB stone ground mustard
  • 1 TB apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • dash of lemon juice

To Make:

  1. Simply follow the instructions, mix the dressing ingredients in a small bowl, + prepare for tastiness!