Fire up the grill!
Matthew Kadey, MSc, RD
As temperatures begin to rise, there are few happier places to be than outside manning the grill. It’s a primal cooking method, and the flavour of foods are noticeably taken to the next level after spending some time hovering over an open flame. Those grill marks add so much for your taste buds to be overjoyed by.
Practically anything can sizzle over a flame, yet many unconventional foods remain hidden in chicken breast’s shadow. So why not think outside the bun, and use the grill to break away from salad fatigue. When vegetables and other healthy items are elevated with the flame-licked smoky goodness of the grill, all that’s left is to assemble everything into main dish-worthy salads befitting any Father’s Day celebration or backyard gathering with fellow foodies. Grab your tongs, put on that apron, and start with these recipes that will make this the summer of salad love. Tofu Noodle SaladAsparagus Egg Salad with Tahini Miso DressingHalloumi Lentil Fattoush Salad with Tomato VinaigretteCheeseburger SaladQuinoa Trout Salad with Spicy Mango Dressing Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012). This article was originally published in the June 2020 issue of alive Canada, under the title "Sizzling Salads."