We asked you to send us your best healthy summer grilling recipes, and you’ve submitted some tasty dishes. Now it’s time for Synergy readers to try these recipes and let us know which one should win our healthy grilling contest!

Print out the recipes below then click over here for the rules to our August contest.

Summer Squash and Chicken

Ingredients:

1 lemon

1 Tbs olive oil

1/2 tsp salt

1/4 tsp coarsely ground black pepper

4 medium chicken thighs, skinless and boneless

4 medium zucchini/yellow summer squash, each cut lengthwise into long strips Lemon slices, for garnish

Instructions:

From lemon, grate 1 Tbs peel and squeeze 3 Tbs juice. In medium bowl, whisk together lemon peel and juice, oil, salt, and pepper; reserve 2 Tbs to cup.

Add chicken thighs to bowl with lemon-juice marinade; cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.

Meanwhile, preheat grill, medium heat.

Discard chicken marinade. Place chicken and squash on hot grill rack.

Cover grill and cook chicken and squash 10 - 12 minutes or until juices run clear and squash is tender and browned. Turn chicken and squash over once. Remove pieces as they are done.

On large platter, toss squash with reserved lemon-juice marinade. Serve chicken on platter, garnish with grilled lemon slices.

Submitted by: Kathrin G.

Grilled Summer Salad

Dressing:

3 tbsp of olive oil

1 cup of mayonnaise

1 ½ tsp of dijon mustard

1 tsp of curry powder

½ tsp of minced garlic

¼ tsp of salt

¼ tsp of lemon pepper

2 Tbs of lime juice

Combine dressing ingredients in large bowl, reserving reserve 3 Tbs.

Salad ingredients:

2 boneless skinless chicken breast halves

3 regular ears of corn, cleaned

1 medium zucchini

1/4 cup feta cheese

1/2 cup chopped red onion

2 green onions, thinly sliced

3 cups fresh loosely packed baby spinach

Brush grilling surface lightly with oil and heat on high. Place whole corn and chicken (not touching) on hot grill, and brush with reserve dressing. Grill corn and chicken 6 - 10 minutes until corn is tender and chicken is done through (NOT pink).

Also grill zucchini (whole) lightly oiled for approximately 5 minutes until nicely grilled.

Once grilled items are cooled slightly chop chicken into small cubes. With a sharp knife remove corn from cob. Slice zucchini into small chunks.

Add spinach, and grilled items to large bowl with dressing, and top with cheese and onions. Toss lightly. Serve immediately. Serves up to 4.

Submitted by: Lisa W.

Grilled Dill Salmon

Ingredients:

1 salmon filet with skin

2 Tbs extra virgin olive oil

Dill

Sea salt

White pepper

Heat grill to medium. Leave skin on 1 salmon filet to protect the filet from the heat.

Put salmon filet on aluminum foil. Drizzle with extra virgin olive oil. Sprinkle generously with dill, sea salt & white pepper to taste.

Wrap the foil around the filet to keep moisture in. Grill 10 - 20 minutes, depending on size of salmon filet.

Submitted by: Madelaine S.

Crispy Grilled Potatoes

Ingredients:

2 tsp of canola oil

2 large baking potatoes (about 1 1/2 pounds)

1 large egg white

1/4 tsp paprika

1/4 tsp salt

1/4 tsp garlic powder

1/8 tsp black pepper

1/8 tsp onion powder

1/8 tsp cayenne pepper

1/8 tsp dried oregano

1/8 tsp dried thyme

Method:

Cut potatoes lengthwise into eighths. In a large bowl mix spices and egg white. Toss potato wedges in the spiced egg whites. When egg whites have coated the potatoes evenly, add 2 tsp of canola oil and toss.

Lay the potato wedges on a hot grill and turn as necessary to get a crispy outside on each of the surfaces. Grill for about 15 minutes, or until desired doneness is acquired.

Submitted by: Martha R.

Grilled Corn with Chipotle Lime Butter

Ingredients:

4 ears fresh corn, husked

3 Tbs butter, softened

1/4 tsp freshly grated lime zest

1 tsp lime juice

1/2 tsp minced chipotle chile in ¼ tsp adobo sauce plus (or 1/4 teaspoon ground chipotle pepper)

1/2 tsp kosher salt

Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter.

Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle pepper) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.

Submitted by: Chris D.

Gomashio

Gomashio, a simple-to-make Japanese condiment used in macrobiotic cuisine, is a calcium-packed way to season foods. Keep in a closed jar on the table to sprinkle on anything that needs salt. It can be addicting!

Ingredients:

5 Tbs sesame seeds (tan or black)

1 Tbs sea salt (some good mineral salt like Celtic or Real Salt)

Grind seeds and salt together in a coffee grinder till seeds are nicely broken up. Toasting the seeds before grinding deepens the flavor.

Serve on steamed kale, carrots, or any grilled vegetables. Great on fresh sliced tomatoes, and other fresh vegetables.

Submitted by: Cindy O., courtesy of Annette