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Are you eating “clean” but still struggling to lose weight? You might be consuming foods that are flipping your body into fat storage mode without even knowing it.
The problem isn’t that you need more willpower or another restrictive diet – you need to stop eating the specific foods that are blocking your body’s natural fat-burning ability.
What if I told you that some of the foods you’ve been told are “healthy” could be the very reason you’re stuck?
That your morning banana, your whole grain bread, or even that diet soda you think is helping could actually be working against your goals?
In this video, Dr. Livingood reveals the exact foods that keep your metabolism sluggish and your body in storage mode, plus the simple swaps that can save you thousands of calories per week while actually supporting fat loss.
This isn’t about perfection – it’s about progress and making smarter choices that work WITH your body instead of against it.
You’ll discover why artificial sweeteners can still trigger insulin spikes despite being zero-calorie, which “superfruit” contains almost as much sugar as a donut, and the processed oils hiding in your kitchen that could be sabotaging your results for months after you consume them.
The revolutionary 4-category system (avoid, approved, better, best) takes all the guesswork out of food choices. Whether you’re just starting your health journey or looking to upgrade your already clean eating, you’ll know exactly where you stand and what to do next.
Are you ready to finally understand why your current approach isn’t working? Are you tired of fighting against your own body? These evidence-based swaps have helped thousands break through stubborn weight loss plateaus and reclaim their energy.
Stop spinning your wheels with ineffective strategies. The solution is simpler than you think, but the details matter more than you realize.
KEY MOMENTS:
00:00 – The 4-category food system that eliminates confusion
02:44 – Food Swap #1: Sweeteners (the worst offenders revealed)
08:05 – Food Swap #2: Fruits (why certain fruits block fat burning)
14:12 – Food Swap #3: Grains and carbs (the shocking truth)
20:25 – Food Swap #4: Fats and oils (avoid these at all costs)
27:24 – Food Swap #5: Beverages (hidden calorie bombs)
34:10 – Your next steps for rapid results
Recommended Videos:
My moringa video to understand why it is considered one of nature’s ozempic: https://youtu.be/GQqt406c1U4
The Number one Full Body Exercise for Weight Loss: https://youtu.be/ZZAOiHJeKs4
Ten Minute Workout: https://www.youtube.com/watch?v=fNsVBVzK4Fo
7 habits If I Needed to Drop 30lbs FAST in 2025: https://www.youtube.com/watch?v=JXDlklYmfgU&t
Recommender products:
Want to try the moringa coffee I’m drinking in this video? Check it out here: https://store.drlivingood.com/products/livingood-daily-coffee-moringa-ground-medium-roast-1?srsltid=AfmBOor45FYGoa08uUDHUHHt5OdOgEFfsrb2O8Q0Eu1oQUU3XYIBx8HA?sl=youtube
Looking for clean electrolytes without artificial additives? These are the ones I recommend:
The collagen with monk fruit that I add to my morning coffee:
Don’t know where to start on your journey to better health and living? Get a copy of my FREE book here: https://www.livingooddailybook.com/ld-book-free-org?sl=youtube?utm_source=youtube&utm_medium=video&utm_content=weight_loss&videoid=Y20250609
DISCLAIMER: Dr. Blake Livingood is a licensed Chiropractor and Doctor of Natural Medicine in North Carolina, he founded a clinic in North Carolina but no longer sees patients. He received his Doctor of Chiropractic degree from Life University in 2009. Dr. Livingood uses “doctor” or “Dr.” solely in relation to his degree. This video is for informational purposes only and should not be used as a reason to self-diagnose or as a substitute for diagnosis, medical exam, treatment, prescription, or cure. It also does not create a doctor-patient relationship between you and Dr. Livingood. You should not make any changes to your health regimen or diet before consulting a qualified health provider. Questions regarding your personal health conditions should be directed to your physician or other qualified health providers.
If there’s one recipe I make on repeat every grilling season, it’s this juicy grilled chicken marinade. Marinating chicken is one of the easiest ways to lock in moisture while adding layers of sweet, tangy, and savory flavor to every bite.
I come back to this marinade at least once a week during summer dinners for my family because it’s so simple, reliable, and made with pantry staples. I love it with chicken breasts, but I’ve used it on thighs, drumsticks, and wings with equally delicious results. Whether I’m meal-prepping for the week or hosting a backyard cookout, this grilled chicken marinade never lets me down!
Recipe Highlights
Here’s why I keep this easy grilled chicken marinade on repeat all summer:
Sweet, tangy, savory flavor: Balsamic vinegar, honey, Dijon mustard, Worcestershire sauce, lemon, and garlic come together for a perfectly balanced marinade.
Keeps chicken juicy: I rely on this marinade whenever I want grilled chicken that’s tender, flavorful, and never dry.
Works with almost any cut of chicken: I use this marinade for chicken breasts, thighs, drumsticks, and wings, depending on what’s on the menu.
Meal-prep and freezer-friendly: I like marinating the chicken ahead of time on busy nights or freezing the chicken right in the marinade for ready-to-grill meals.
“My kiddo, who says he doesn’t like chicken, LOVES this chicken marinade. 1st time I made it, I was only able to marinade about 2 hours, and even that was such good flavor. It’s our new go-to marinade recipe for summer grilled chicken.”
— Nancy
I keep this marinade simple with pantry staples:
Balsamic vinegar: This is the base of the marinade, providing tanginess with just a hint of sweetness. Red wine vinegar is a good substitute, though the flavor will be a little sharper. Love balsamic? Try my Balsamic Chicken Marinade.
Olive oil: I use extra-virgin olive oil instead of vegetable oil to help coat the chicken and lock in moisture while it marinates. Avocado oil works just as well.
Worcestershire sauce: This adds a rich, savory depth. For a gluten-free option, use a gluten-free Worcestershire sauce, tamari, gluten-free soy sauce, or coconut aminos mixed with a little apple cider vinegar.
Honey: A little honey adds sweetness to balance the acid and helps the chicken caramelize beautifully on the grill. Maple syrup is an easy substitute.
Dijon mustard: I love the subtle tang Dijon adds to the marinade. Spicy brown mustard works in a pinch, but yellow mustard might be a bit too mild.
Lemon juice: Fresh lemon juice brightens the marinade and helps tenderize the chicken. Bottled lemon juice will work, but fresh always has the best flavor.
Lemon zest: I never skip the zest because it adds fresh citrus flavor without extra acidity.
Minced garlic: Fresh garlic gives this marinade its bold, savory flavor. Jarred minced garlic is a convenient substitute.
Red pepper flakes: Just a pinch adds gentle heat without making the marinade spicy. Feel free to leave them out or add more for an extra kick.
Salt and ground black pepper: Simple seasonings bring all of the flavors together.
Chicken: I usually make this with boneless, skinless chicken breasts, but I’ve also used thighs, drumsticks, wings, and even bone-in chicken with great results!
A few simple steps can make all the difference when it comes to juicy, flavorful grilled chicken. Here are my top tips for making this marinade work its magic.
Prepare the Chicken
I usually use this Worcestershire sauce marinade with boneless, skinless chicken breasts, but it works with just about any cut of chicken. If the breasts are especially thick, I like to pound them to an even thickness so they cook more evenly on the grill.
When it’s time to marinate, I place the chicken in a large zip-top bag or a shallow baking dish and pour the marinade over the top. Then I turn the chicken a few times to make sure every piece is completely coated before covering it and placing it in the refrigerator.
Marinate for Maximum Flavor
For the juiciest, most flavorful chicken, I like to marinate it for 12-18 hours. If I’m short on marinating time, I try to give it at least 2 hours, which still allows the flavors to soak into the meat. I always marinate the chicken in the refrigerator, and if I’m using a baking dish, I might flip the chicken halfway through so both sides spend plenty of time in the marinade.
Because this recipe contains both balsamic vinegar and lemon juice, I don’t recommend marinating the chicken for longer than 24 hours. The acid can start to break down the meat too much, leaving it with a tougher texture.
Get Ready to Grill
Before I start grilling, I make sure the grill grates are clean and, if needed, lightly oiled to help prevent sticking. Then I remove the chicken from the marinade and let any excess drip off before placing it on the grill. This helps prevent flare-ups while still leaving plenty of flavor on the chicken.
How to Grill the Chicken
Once the chicken has finished marinating, I preheat my grill to 400ºF and place the chicken over direct heat.
For an average 6-ounce chicken breast, I grill it for 7-8 minutes on the first side, then flip it once and cook for another 8-10 minutes, depending on the thickness. I avoid flipping it multiple times so the chicken develops beautiful grill marks and cooks evenly.
I always use an instant-read meat thermometer to check for doneness rather than relying on cook time alone. Once the thickest part reaches an internal temp of 165ºF, I remove the chicken from the grill and let it rest for 5 minutes before slicing. That short rest helps the juices redistribute, keeping the chicken tender and juicy.
For more detailed step-by-step instructions, check out my complete guide on how to make grilled chicken.
Can I Use This Marinade With Other Cuts of Chicken?
Good news! This marinade works with almost any cut of chicken. I usually make enough to coat about 2 pounds of chicken, and I love switching things up depending on what I have on hand. Here are some of my favorite options outside of chicken breasts:
Grilled Chicken Thighs: I love using thighs because they’re naturally more tender and stay juicy on the grill. My Chicken Thighs Marinade is another flavorful option that’s perfect for grilling.
Grilled Chicken Legs: Drumsticks work beautifully with this marinade and are always a family-friendly option for grilling.
Grilled Chicken Wings: The sweet and savory flavors in this marinade pair perfectly with crispy grilled wings.
Chicken tenders: Tenders are a great option when I need a quick-cooking protein that’s easy to serve.
Just keep in mind that cooking times will vary depending on the cut and thickness of the chicken. I always use an instant-read thermometer and cook the chicken until the internal temperature at the thickest part reaches 165ºF.
Looking for a steak marinade? Here’s my favorite, with flavors similar to this chicken marinade!
Serving Suggestions
I love serving this grilled chicken with simple summer sides that let the flavors of the marinade shine. Some of my favorite pairings include:
Grilled vegetables: I love serving this chicken with grilled peppers and onions, cauliflower, broccoli, or a simple veggie foil packet.
Fresh summer salads: A crisp green salad, fruit salad, pasta salad, or a fresh cucumber and tomato salad makes this meal feel light and refreshing.
Classic barbecue sides:Corn on the cob, baked potato salad, creamy coleslaw, or baked beans are always a hit alongside grilled chicken, especially BBQ chicken.
Grains and bowls: I like slicing the chicken and adding it to rice bowls, quinoa bowls, or meal prep containers with roasted vegetables.
Sandwiches and wraps: Leftover grilled chicken is perfect tucked into wraps, sandwiches, or topped with fresh veggies and a flavorful sauce.
Want to play with marinade flavors? Check out my favorite chicken marinade recipes. I share more ideas for switching up the flavor with different ingredients like paprika, garlic powder, and onion powder, plus tips for adding dry rubs with brown sugar and oregano.
Storage and Freezing
This is one of my favorite chicken recipes for meal prep and easy summer dinners. To store cooked chicken, place leftover grilled chicken in an airtight container and refrigerate for up to 3-4 days. I like slicing it ahead of time so it’s ready to add to salads, wraps, bowls, or quick lunches.
To freeze uncooked marinated chicken, I place the chicken and marinade in a freezer-safe zip-top bag, remove as much air as possible, and freeze it flat until solid. When I’m ready to cook it, I transfer the frozen chicken to the fridge and let it thaw overnight.
The chicken will continue marinating as it thaws, so it’s ready to grill the next day. I recommend using the thawed chicken within 24 hours for the best texture and flavor.
Place balsamic vinegar, olive oil, Worcestershire, honey, Dijon, lemon juice, lemon zest, garlic, red pepper flakes, salt, and pepper into a medium bowl.
Use a whisk to mix everything together until combined.
Transfer grilled chicken marinade into a large baking dish or gallon-size bag, then add chicken.
Submerge the chicken in the marinade, making sure it’s completely covered.
Place into the fridge to marinate for 12-18 hours for best results (no less than 2 hours).
When you’re ready to grill your chicken, follow the instructions in my grilled chicken recipe.
Don’t marinate the chicken for more than 24 hours since the lemon juice and balsamic vinegar can affect the texture. This marinade works with chicken breasts, thighs, drumsticks, wings, and tenders, but cooking times will vary depending on the cut.
[adthrive-in-post-video-player video-id=”c1JwmCIY” upload-date=”2021-05-15T00:00:00.000Z” name=”Best Grilled Chicken Marinade” description=”Use this grilled chicken marinade to infuse your grilled chicken with juicy, delicious flavors. This is seriously the best grilled chicken marinade recipe!”]
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Topped with smoked salmon, red onion, capers, and everything bagel seasoning, this Smoked Salmon Toast with cottage cheese has all the flavors of a traditional lox bagel with over 30 grams of protein and 7 grams of fiber. It’s quick, satisfying, and perfect for breakfast, lunch, or a light dinner.
Smoked Salmon Toast with Cottage Cheese
Lox and bagels will always be a classic for me, but when I want something lighter and more balanced, this High-Protein Smoked Salmon Toast is my go-to. Instead of a bagel, I use hearty, high-fiber whole-grain bread and swap the cream cheese for cottage cheese to boost the protein while keeping that creamy texture I love. If you’ve been enjoying my cottage cheese recipes lately, this is another easy way to use it beyond sweet bowls and dips.
Why This Smoked Salmon Toast Works
I love this easy high-protein breakfast recipe when I’m short on time but still want something fresh, healthy, and delicious.
Protein-packed: The bread, smoked salmon, and cottage cheese deliver 30+ grams of protein.
No cooking required besides toasting the bread. Just slice the veggies and assemble.
Eat any time of day–breakfast, lunch, or dinner!
Ingredients You’ll Need
Although we’re changing the bread and cream cheese, everything else is the same as what you’d get when ordering lox and bagels. See the recipe card below for the exact measurements.
Whole-grain bread: I like Dave’s Killer Thin-Sliced 21 Whole Grains and Seeds bread because it’s higher in protein and fiber (3 grams each) and lower in carbs and calories than most other brands.
2% cottage cheese provides the same creamy texture as cream cheese but with fewer calories and more protein. Good Culture remains my tried- and-true favorite.
Nova lox is a “cold-smoked salmon from Nova Scotia.” Buy whatever kind of lox or smoked salmon you can find.
Vegetables: Thinly sliced Persian cucumbers, heirloom tomato, and red onions
Seasoning: Everything bagel seasoning and fresh dill are classic choices on lox and bagels.
Optional ingredients: Drizzle with extra-virgin olive oil and add capers if you like.
How to Make High-Protein Smoked Salmon Toast
Just toast your bread, slice the vegetables, and assemble for a quick, satisfying meal. See the recipe card at the bottom for printable directions.
Toast the bread in a toaster or oven. The more toasted the bread, the better it’ll hold up under all the toppings.
Assemble the toast: Spread each piece of bread with cucumbers, tomatoes, lox, red onion, bagel seasoning, and dill. Drizzle with oil and top with capers if desired.
Customize Your Lox Toast
Bread options: This toast would also be delicious on sourdough. And if you prefer bagels, try my high-protein bagels with cottage cheese.
Not sure about cottage cheese because of its texture? Blend it in a mini food processor until smooth if you don’t like the lumps.
Dairy-free: Spread mashed avocado on the toast.
Vegetables: Swap the heirloom tomato for cherry tomatoes, use a regular cucumber, or try it with pickled onions.
Extra protein: Add a soft-boiled egg or a hard-boiled egg.
Herbs: If you don’t have fresh dill, dried dill will work, or you can use chives.
Serving Suggestions
Below are some recipe ideas if you’re serving this healthy smoked salmon toast to guests at brunch or for an easy weeknight dinner that you want to make more filling.
Storage
Once opened, smoked salmon will last 3 to 4 days in the fridge. Store all the components separately and assemble right before eating.
Prep: 10 minutesmins
Cook: 0 minutesmins
Total: 10 minutesmins
Yield: 1serving
Serving Size: 2slices toast
Toast the bread.
Spread ¼ cup of the cottage cheese onto each slice toast, then top each half with sliced cucumbers, then the tomato, lox, red onion slivers, everything bagel seasoning and fresh dill.
If desired, drizzle with extra virgin olive oil and add a few capers.
Last Step:
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A staggering 99.99% of Americans fail to get the minimum recommended potassium intake (despite it being perhaps only half of our natural intake) and stay below the recommended sodium intake (even though it may be twice our natural intake).
Worldwide, physical inactivity accounts for more than 10 million years of healthy life lost, but what we eat accounts for nearly 20 times that. Unhealthy diets shave hundreds of millions of disability-free years off people’s lives every year.
What are the worst aspects of our diets? Four out of the five deadliest dietary traps involve not eating enough of certain foods—not eating enough whole grains, fruits, nuts and seeds, and not eating enough vegetables. But our most fatal flaw is too much salt—about 15 times deadlier than diets too high in soda, for example, just to help put things in perspective. You can see the breakdown below and at 1:12 in my video Fewer Than 1 in 5,000 Meet Sodium and Potassium Recommended Intakes.
“There remains no single more effective public health action related to nutrition than the reduction of sodium in the diet,” said a former commissioner of the U.S. Food and Drug Administration.
This is why national and international health organizations have called for warning labels on salt packets and salt shakers, with such messages as: “Too much sodium in the diet causes high blood pressure and increases risk of stomach cancer, stroke, heart disease, and kidney disease. Limit your use.”
Salt also increases inflammation. For example, sodium intake is linked to increased disease activity in multiple sclerosis (MS), an inflammatory autoimmune nerve condition, with about three to four times the exacerbation rate in those with medium or high sodium intakes compared to those getting less than a teaspoon of salt per day.
Just as you can see higher sodium levels in the tissues of those who suffer from lupus, another serious inflammatory autoimmune disease, you can correlate high sodium levels in the spinal cord of MS patients with the disease and decreased structural integrity.
Where is sodium found, though? In really crappy foods. So, it’s hard to know if increased salt intake is just a marker for a bad diet overall. We do know that salt and high blood pressure are cause-and-effect. How? More than a hundred randomized controlled trials have demonstrated that cutting down on added salt makes blood pressure fall, and the more salt is cut, the better. Part of the mechanism might actually be the damage salt may do to the microbiome, the friendly flora in the gut.
And no wonder. Our bodies evolved only to handle about 750 mg a day. The American Heart Association says we should stay under at least twice that amount, but we’re eating more than four times what’s natural. And it’s only getting worse, increasing over the last decade. Care to guess what percentage of Americans exceed the 1,500 mg upper limit recommendation? It turns out to be a whopping 98.8%. And that was more than a decade ago!
The vast majority of adults in the United States consume too much sodium and, at the same time, too little potassium, a mineral that lowers blood pressure. Less than 2% of U.S. adults consumed the recommended daily minimum intake of potassium. So, more than 98% of Americans eat potassium-deficient diets. This deficiency becomes even more striking when our current intake is compared with that of our ancestors, who consumed large amounts of dietary potassium. We evolved probably getting more than 10,000 mg a day. The recommendation is to get at least around half that, yet most of us don’t come anywhere close, as you can see below and at 3:51 in my video.
Put the two guidelines together, and sodium and potassium goals are currently met by fewer than 0.015% of people in the United States. That’s close to 99.99% noncompliance—only 1 in 6,000 Americans even hits the recommended guidelines.
What about using potassium-based salt substitutes, like the ones shown below and at 4:15 in my video?
Instead of using sodium chloride, also known as salt, why not shake on some potassium chloride? Seems a little too good to be true. It has the same salty taste while reducing sodium and increasing potassium intake? Is there a catch? Are potassium-based salt substitutes safe? Are they effective? Stay tuned to find out.
Doctor’s Note
This is the first video in a three-part series on sodium, potassium, and a salt substitute. Stay tuned for Are Potassium Chloride Salt Substitutes Worth Trying? and ArePotassium Chloride Salt Substitutes Safe and Effective?.
What about those who claim salt isn’t a problem? Don’t believe them. See related posts below.
Peaches are here for a good time, not a long time and this Peach Salsa is the perfect way to put them to use! Sweet, juicy, and just a little spicy, this fresh salsa is equally delish with tortilla chips, grilled chicken, or fish tacos.
Move over tomatoes, it’s peach salsa time!
While I get excited for tomatoes and other summer produce, it’s peaches that really make my heart skip a beat.
They’re a delight in Peach Cobbler and as Baked Peaches, but one can only eat so many desserts… and that’s when this peach salsa recipe comes in hand.
In testing this recipe, my aim was balance. Some jarred peach salsas I’ve had were way too sweet. But homemade salsas can be sharp if they have too much onion, bland if the peaches aren’t fully ripened—you get the idea.
So even though this is a simple recipe, I ended up doing several rounds of testing. Was it worth it? Oh yes! This is a peach salsa that checks all the boxes.
The peaches contribute sweetness, the tomato adds acidity, the bell pepper brings crunch, the jalapeño adds heat (but not too much), and the lime ties it all together with a pop of brightness.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Fresh Peaches. No need to peel them! And you can swap in nectarines if you’d like, which are basically the same exact fruit, minus the fuzz.
Red Bell Pepper. Bell pepper adds a crisp texture that’s the perfect foil to the soft, juicy peaches.
Tomato. A small handful of cherry or grape tomatoes from the garden would also work if you’ve got them on hand.
Jalapeño. Removing the seeds and membranes keeps the heat mild. Want it spicier? Then leave those in!
Red Onion. If you prefer a milder onion flavor, soak it in cold water for 10 minutes, then drain well before adding it to the salsa.
Fresh Cilantro. Cilantro haters, take note: you can leave it out or use fresh basil or mint for a slightly different spin on peach salsa.
Lime. You’ll need both the zest and the juice; be sure to zest first, then slice the lime in half and juice it.
Kosher Salt. A pinch of salt really brings out the sweetness of peaches.
Step-By-Step Instructions
Prep the Produce (photo 1). Dice the peaches, bell pepper, tomato, and red onion into pieces that are roughly the same size. This helps every scoop include a little bit of everything. Finely chop the jalapeño and cilantro.
Combine (photo 2). Add everything to a medium bowl and stir gently to combine to keep from breaking apart the peaches.If time allows, refrigerate the salsa for about 30 minutes before serving. ENJOY!
Erin’s Testing Notes
The tomato is more or less optional; use it if you have a really ripe, in-season one, skip it if you don’t.
What to Serve with Peach Salsa
This peach salsa combines juicy peaches, fresh lime, and jalapeño into a sweet, tangy topping perfect for chips, tacos and more. So fresh!
Email Me the Recipe!
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3large or 4 small/medium fresh peachesdiced (no need to peel), about 2 cups
1smallred bell pepperdiced
1smallripe tomatodiced
1jalapenoseeds and membranes removed, finely chopped
¼cupfinely chopped red onion
¼cupchopped fresh cilantro
Zest and juice of 1 juicy limeabout 1 teaspoon zest and 2 tablespoons juice
¼teaspoonkosher saltplus additional to taste
In a medium bowl, mix together all of the salsa ingredients: peaches, bell pepper, tomato, jalapeno, red onion, cilantro, lime zest (zest it directly over the bowl), lime juice, and salt.
Stir to combine, then taste and add more salt as desired. If time allows, chill 30 minutes prior to serving, or enjoy right away.
TO STORE: Refrigerate leftover peach salsa in an airtight container for up to 2 days.
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Fresh, smoky, and full of flavor, this healthy Grilled Green Bean Salad with feta, dill, lemon, and chives is an easy side dish for any summer meal.
Grilled Green Bean Salad
If you’re looking for a fresh no-lettuce, green bean salad that’s a little different from my classic version, this Grilled Green Bean Salad is one to make all summer long. Grilling gives the green beans a lightly charred, smoky flavor while keeping them crisp-tender. Tossed with lemon, fresh dill, chives, and crumbled feta, it’s a simple side dish that pairs perfectly with everything from grilled steak to salmon to burgers.
Why This Green Bean Salad Recipe Works
Most people think of lettuce or raw veggies when making a salad, but here I use grilled green beans instead. It’s so easy, everything gets cooked outside on the grill.
Healthy: This dish is low in carbs and calories and high in fiber.
Perfect for summer: Grill some meat with the green beans for a delicious, simple meal at your next backyard barbecue.
Quick and easy: Season the green beans, grill them in under 10 minutes, then toss with the remaining ingredients.
Ingredients You’ll Need
Besides the green beans, you’ll need fresh herbs, feta, and a few pantry staples. See the recipe card below for the exact measurements.
Green beans are an excellent source of fiber, folate, and vitamins A and C. To save time, you can buy pre-cut, pre-washed green beans.
Olive oil helps the salt and pepper stick and adds moisture.
Kosher salt and black pepper for seasoning
Crumbled feta cheese for creaminess and a salty, tangy flavor
Herbs: Chopped dill and chives for freshness
Lemon juice for brightness
How to Make Grilled Green Bean Salad
You can serve this easy green bean salad warm or at room temperature. If you make it in advance and refrigerate it, let it sit on the counter for about 30 minutes before serving. See the recipe card at the bottom for printable directions.
Season the green beans with olive oil, salt, and pepper.
Grill the green beans: Preheat the grill to medium-high, then place the beans in a single layer in a grill basket. Close the lid and cook until tender and charred. Stir every few minutes so they cook evenly.
Remove the green beans from the grill and let them cool a bit.
Prepare the salad: Toss the green beans with feta, herbs, and lemon juice.
No grill? No problem!
If you don’t have a grill basket, you can cook them in a cast-iron skillet on an outdoor grill over medium-high heat for 8 to 10 minutes.
Customize It
Acid: Swap lemon for white or red wine vinegar.
Experiment with herbs: Try fresh basil, parsley, or tarragon.
Don’t like feta? Substitute goat cheese, or omit it to keep it dairy-free.
Briny ingredients: Add kalamata olives or capers.
Make it a meal: Add protein, like shrimp, canned chickpeas, or diced chicken, to make it more filling
Storage
Refrigeratethe salad for up to 4 days. Microwave it for 30 to 60 seconds, or let it reach room temperature before eating.
More Summer Side Dish Recipes You’ll Love
Prep: 5 minutesmins
Cook: 10 minutesmins
Total: 15 minutesmins
Yield: 4servings
Serving Size: 1cup
Preheat an outdoor grill to medium high heat.
Add the green beans to a mixing bowl. Drizzle with olive oil and season with salt and pepper.
Place a grill basket on the preheated grill and transfer the beans to the basket. Close the lid and cook, stirring every couple of minutes, until the beans are tender and charred in places, 8-10 minutes.
Remove from the grill and let cool slightly. Add the beans to a serving bowl and top with the feta, dill, chives, and lemon juice. Gently toss to combine.
Serve warm or room temperature.
Last Step:
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Where you can find me:
Instagram: @nutri.keto
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In today’s video I am taking you with me (as a nutritionist) grocery shopping for the ketogenic diet. It will help you know what healthy ingredients you should buy, and I also give you information on the health benefits of the different ingredients and foods.
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Music Credit: K. LOUK
Track Name: “Funkman”
Music By: K. LOUK @ https://www.youtube.com/channel/UCE0R…
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