Summer Recipes - Salads - Island Proof

Updated: Aug 12, 2021

Xp Bonaire IslandLife


Balsamic Grilled Steak Salad with Peaches

4 servings


INGREDIENTS

- 1 lb. Beef steak, trimmed of fat

- 1/4 c. balsamic vinegar

- 1 clove garlic, minced

- 1 tbsp. brown sugar

- 1 tbsp. vegetable oil

- kosher salt

- Freshly ground black pepper

- 1/4 c. extra-virgin olive oil

- Juice of 1 large lemon

- 6 cups baby arugula

- 2 peaches, thinly sliced ( fresh or canned)

- 1/3 cup crumbled blue cheese or feta


DIRECTIONS

- Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar. Let marinate 20 minutes at room temperature.

- Heat a grill or grill pan to high. Rub steak with vegetable oil and season generously with salt and pepper.

- Grill until desired doneness, 3 minutes per side for medium rare. Let rest 5 minutes, then slice.

- Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.

- Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak. Drizzle with dressing and gently toss.





Chicken Salad Stuffed Avocados

4 servings


INGREDIENTS

2 avocados, pitted

2 c. shredded rotisserie chicken

1/4 c. red onion, minced

1/3 c. mayonnaise

2 tbsp. Greek yogurt

Juice of 1 lemon

1 1/2 tsp. Dijon mustard

Kosher salt

Freshly ground black pepper

Chopped parsley, for garnish


DIRECTIONS

Scoop out avocados, leaving a small border. Dice avocado and set aside.

Make chicken salad: In a large bowl, mix together chicken, onion, mayo, greek yogurt, lemon juice, and mustard. Fold in diced avocado. Season with salt and pepper.

Divide salad among 4 avocado halves. Garnish with parsley.





Caprese Zoodles

4 servings


INGREDIENTS

4 large zucchini

2 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

2 c. cherry tomatoes, halved

1 c. mozzarella balls, quartered if large

1/4 c. fresh basil leaves

2 tbsp. balsamic vinegar


DIRECTIONS

Using a spiralizer, create zoodles out of zucchini or julienne the zucchini, slices to sticks.

Add zoodles to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.

Add tomatoes, mozzarella and basil to zoodles and toss until combined.

Drizzle with balsamic and serve.

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