While these recipes were perfect for dinner at home, I think they’d be awesome at a cookout. So, here you go my dearest readers. The best part about the first two recipes are that they take only about 10 minutes to prep. The Shish Kabobs add on a little extra time for grilling, but still, so easy. Plus, not only are they paleo, but also vegetarian and vegan. So if you’re trying to please a bunch of people (pain in the ass people), try the following two summer recipes for your next BBQ. Perhaps at a 4th of July cookout!? There is a simple grilled chicken recipe included as well, because, I eat meat so, there.
Summer Shish Kabobs
1 zucchini, 1/4 inch slices
1 summer squash, 1/4 inch slices
8 baby portabella mushrooms
1-2 tomatoes, sliced into 8 wedges
Place all vegetables on chopsticks. Drizzle in olive oil and balsamic dressing.
Grill for 10-12 minutes or until vegetables are crisp.
Avocado Kale Salad
1 bunch of fresh kale, washed and ripped into small pieces
1 1/2 avocados, pitted
1/2 yellow onion
1 tomato, cut into small pieces
1/2 cup shredded carrots
Place avocado, onion, lime and salts in food processor. Process until smooth, creamy dressing forms.
In a large bowl, place kale, tomatoes and carrots.
Pour avocado dressing over salad, mix with spoon until everything is coated!
Grilled Garlic Chicken Breasts
4 chicken breasts
3 cloves of garlic
1 cup balsamic vinaigrette
Crush and mince garlic. Mix olive oil, lemon juice and balsamic vinaigrette together. Add all ingredients into a large ziplock bag. Add chicken breasts to bag. Marinate for 3 hours. Grill em up.
For dessert, may I suggest: