Summer Burger Salad

Burger in a bowl - all the amazing components from a barbeque or straight off the grill, but in salad form! 

Summertime barbeques are the best! A great time for family and friends to come together, hang out by the pool or grill, and just EAT! 

Some of my favorite barbeque dishes are burgers, grilled veggies, fresh fruits and refreshing salads! And if I’m lucky enough, there just might be some leftovers to bring home!

When that glorious time happens, I usually create summertime barbeque in a bowl or burger salad if you will, as a quick lunch or dinner! 

The components of my burger salad are: 

• Massaged kale (kale + sea salt + lemon juice + olive oil) 

• How to make massaged kale and nutrition benefits here. 

• Grass Fed burger patties

• Fresh fruit like strawberries

• Leftover pickles

• Feta or goat cheese crumbles (or just a slice of cheese on the burger)

• Air fried sweet potatoes (since lettuce burgers as a gluten free option is pretty boring!)

• Grilled asparagus

• And Random sauce that compliments the ingredients like buffalo sauce

That is pretty much it! So whatever you have leftover from last night’s barbeque or day grilling, make yourself a quick and easy burger salad! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Burger in a bowl - all the amazing components from a barbeque or straight off the grill; but in salad form! 

PREP TIME 10 MIN | Servings 4

Components

• 1–2 heaping cups massaged kale (or mixed greens)

• 4 cooked burger patties or 1 lb cooked ground grass fed beef, turkey, or bison

• ½ cup pickles, sliced

• 1 large sweet potato, cubed

• 1 bunch grilled asparagus spears

• 1 cup strawberries, sliced

• ½ cup feta or goat cheese

• Sauce of choice

Directions 

1. Prepare ingredients or have whatever is on hand from prior barbeque or grill sesh. 

2. To make air fryer sweet potatoes: 

   1. Peel and slice sweet potato into cubed or ¼ inch thick slices. 

   2. Add sweet potatoes to a large mixing bowl, drizzle with oil of choice and toss to combine. Sprinkle desired seasoning blend over the potatoes and toss to combine. 

   3. Transfer fries to an air fryer basket and cook on 400F for about 12-16 minutes, flipping halfway until golden brown and crisp on the outside. 

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Grilled Peach and Steak Salad

Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)

Yes, I did in fact, get my peaches from Georgia. Tifton, GA to be exact! As I was driving home from Florida last week, I stopped by the cutest store: The Market at Rutland Farms and picked up a bag of fresh peaches along with assorted fruit preserves to bring back to family. So if you are around the area, you should most definitely stop by! 

Peaches are the perfect sweet addition to any summer salad. But let’s not stop there. Let’s crank up the grill and put some nice grill marks on those bad boys. 

Did you say steak? Yeah, let’s throw some steaks on the grill as well! 

With grilled peaches and steak in hand, the possibilities are endless now! Having steak as your main protein source, you could make a peach chutney to go over the steak and have a side of seasonal veggies and a starchy carb like potatoes or rice. 

Or....

You could make this super easy and just toss a salad together! 

Using less than 10 ingredients and made in under 20 minutes, you have a light but substantial fresh grilled salad with a dressing that can’t be beat! 

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A post shared by Candace Dorsey| From the Roots (@fromtherootsblog)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with.

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Grilled Peach and Steak Salad - A fresh and flavorful salad using less than 10 ingredients and that includes a peach vinaigrette that can’t be beat! (gluten-free, dairy-free, paleo friendly)

Ingredients

• 1 lb grass-fed flank steak

• 1-3 fresh peaches

• 2 handfuls fresh arugula

• 2 handfuls fresh spinach

• 1/2 cup fresh strawberries (sliced)

• ½ avocado (sliced)

• ½ red onion (thinly sliced)

• ¼ cup crumbled feta, goat, dairy-free feta, or blue cheese

• ¼ cup chopped raw almonds

• Steak seasoning of choice (I prefer the classic salt & pepper)

Peach vinaigrette 

• 1 grilled peach halve 

• ¼ cup avocado oil

• 1 Tbsp coconut aminos or balsamic vinaigrette 

• 1 Tbsp apple cider vinegar

• Salt and pepper 

Directions

1. Prepare the flank steaks by seasoning of choice. I prefer a generous seasoning of salt and pepper! 

2. Get the grill ready by setting temperature to medium-high and coating grates with a little bit of cooking spray. 

3. Remove the steaks from the fridge and let sit for 10 minutes. While you are waiting on your steaks, prepare the peaches by cutting them in half, removing the pits, and spraying both sides with nonstick spray. 

4. Cook the flank steaks for about 5-7 minutes on each side until you have reached the desired “pinkness.” Cook the peaches on the grill for about the same time or until the peaches have nice grill markings.

5. Transfer the flank steak to a cutting board and let rest for about 10 minutes covered using aluminum foil. While your steak is resting and peaches are cooling, prepare the dressing.

6. To a food processor, add in the grilled peach half, oil, aminos, vinegar, and salt and pepper. Blend until smooth and creamy. Taste test before removing dressing from processor (i.e. want more peach flavor? Add another peach half! Need more salt? Add in more coconut aminos or salt)

7. Now, it's time to build your salad! To a serving platter, layer with both greens, sliced grilled peaches, sliced grilled flank steak, avocado, red onion, almonds, cheese, strawberries and drizzle with peach vinaigrette. 

Notes

• Red onions are not pictured in the blog pictures or IG reels but it’s strongly recommended for this salad! 

• makes 4 servings

• If you cannot find flank steak - skirt or sirloin cuts are a great alternative as these cuts are not as fatty and will pair nicely with this fresh and summery salad.