The Bearded Chef’s Memorial Day BBQ Recipe

The American BBQ goes hand in hand with Memorial Day. We hangout with family and friends in a backyard, park or pool side. We have some burgers and dogs while throwing back a few beers. But just because it’s a holiday does not mean you have to eat unhealthy food. When you’re on your way to a Memorial Day BBQ throw this salad together and be the hit of the party. – Coach Bryan Nelson

Grilled Kale Salad with Ricotta and Plums

The Bearded Chef cooking at Mt. Charleston

(pictured: optional strawberries and no ricotta)



  • 4 tablespoons avocado oil, divided
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon honey
  • Sea Salt salt, freshly ground pepper
  • 4 medium plums, halved, pitted, thinly sliced ***
  • 12 large or 16 small curly kale leaves
  • 3/4 cup fresh ricotta (optional)


  1. Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
  2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  3. Brush kale leaves with remaining 1 Tbsp. oil; season with salt and pepper.
  4. Grill kale, turning once, until crispy and charred at edges, about 2 minutes.
  5. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
  6. Stir vinaigrette again.
  7. Tear larger kale leaves into pieces (leave smaller leaves whole).
  8. Place leaves in a large bowl and toss with some of the vinaigrette.
  9. Serve on a large serving platter. Spread leaves on platter, dollop ricotta on the kale and then top with plums and drizzle some vinaigrette over.

*** Fresh Strawberries can be used as an option for plums if they are not in season