Take your salads a step further with grilled greens.
By Melissa Williams
Get started by heating your grill to medium (350-450°F.)
Kale
Coat 1 bunch greens lightly with one tablespoon oil, and cook until soft, turning once, approximately 5-6 minutes. Mix with a creamy dressing like Green Goddess from Annie’s Naturals.
Romaine
Combine 2 hearts of romaine lettuce with one tablespoon olive oil. Grill as mentioned above. Mix with avocado, crumbled feta cheese, and a poppy seed dressing.
Bok Choy
Take your Asian greens outside! Mix baby bok choy with 2 tbs. soy sauce and 2 tbs. canola oil. Wrap in foil and grill for about 5 minutes. Sprinkle with red chile flakes and cashews.
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