Summer Salads

Grassfed Beef Steak Salad

One of my favourite dinner meals in the summer when it is hot is to bbq a hunk of meat and serve it on a salad. So simple and yet so delicious. Right now I have a variation on the Cave salad that enjoyed on my march break holiday with Jason Dolby that I like to use as a base.


3 cups mixed greens

sprinkle of shredded carrot

6-8 raspberries

1-2oz old white cheddar

1/2 avocado

6-8 pecans

dressing – 1tbsp balsamic vinegar and 2tbsp olive oil

To complete this meal I usually add either 4oz of bbq grassfed beef steak or 4oz of bbq chicken breast, or salmon or pictured below – haddock.

Chicken Salad ala Cave

BBQ Haddock and Green Salad

BBQ Notes

For the BBQ steak I like to use the following marinade:

Balsamic Marinade


  • A few splashes of balsamic vinegar
  • 2 cloves garlic, minced
  • Sea salt and black pepper to cover all sides
  • Thyme (fresh or otherwise)


Rub the meat with all the ingredients. This is more of a wet rub, but it will impart a lot of flavor. Leave the meat in the fridge for half an hour before cooking. If you want to reach more meat faster, go ahead and add some olive oil to the mix (along with more of everything else), which will allow for a more traditional, liquid marinade.

For the chicken breasts I like to use this marinade:

Grilled Chicken Marinade


  • 1 tbsp Dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar (red wine vinegar works, too)
  • 1 tsp hot chile powder
  • Grated zest from an orange
  • Juice from the orange
  • Sea salt and pepper


Salt and pepper your chicken and fire up the grill. Mix all other ingredients together and coat the chicken. Let it marinate for forty five minutes while the bbq heat up, then slap it on the grill.

For my fish, I wrap in tinfoil with olive oil, lemon juice, sometimes garlic ..and pepper, or dill. Sriracha is another ingredient I like to add to all of my marinades as well.

I also enjoy salads without meat, such as this quick easy and delicious one:


Beet greens, bosc pear, avocado and pecans with evoo and balsamic dressing.


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