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Beach Body Salad

COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
6
RATE THIS RECIPE
(21)
COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
6
RATE THIS RECIPE
(21)

Ingredients

Pickled vegetables
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoons sea salt
  • 2 tablespoons sugar
  • 2 cloves garlic
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 shallots, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 jalapeño, thinly sliced
  • Croutons
  • 1/2 cup olive oil
  • 1/2 baguette, cut into cubes
  • 1/2 onion, thinly sliced
  • 4 cloves garlic, chopped
  • Sea salt
  • Freshly ground black pepper
  • Grilled fish
  • Six 5-ounce filets halibut or salmon
  • Sea salt
  • 1 teaspoon chili powder
  • 3 tablespoons olive oil
  • 1 lime, cut into wedges
  • Layered salad
  • 1 bunch kale, chopped
  • 1/2 cup olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 6 radishes, thinly sliced
  • 1 bunch basil, chopped
  • 2 cups cherry tomatoes, cut in half
  • 3 nectarines, pitted and sliced
  • 2 cups marble potatoes, cut in half, boiled and cooled
  • Chef notes

    This hearty salad is balanced with tangy pickled vegetables and a spicy kick. Since there's no lettuce in it, this salad won't wilt and can hold up to a hot summer day at the beach.

    Preparation

    For the pickled vegetables:

    In a pot over high heat, bring the vinegar, water, salt, sugar, garlic and herbs to a boil. Turn off the heat and let stand 5 minutes.

    Strain the liquid into a large container and add the shallots, cucumber and jalapeño. Cover and let sit at room temperature until cool, then refrigerate until ready to use.

    For the croutons:

    Heat the olive oil in a sauté pan, add in the bread cubes and cook until golden brown on all sides. Add in the onion and garlic and continue cooking until golden brown as well. Season with salt and pepper to taste and set aside.

    For the grilled fish:

    Preheat grill to medium-high heat. Season the fish with salt and chili powder. Drizzle with oil and grill until cooked through (or desired doneness if using salmon). Squeeze the limes wedges over the fish.

    For the salad:

    Layer the salad in a bowl starting with the kale on the bottom. Drizzle with olive oil, salt and pepper. Then add the radishes, basil, tomatoes, nectarines and then the potatoes. Top with pickled vegetables then croutons.

    Cover with lid or plastic wrap. When ready to serve toss or shake to mix ingredients well. Serve along side the grilled fish.