It’s grilling season, and there is no time like the Fourth of July to celebrate the birth of our country with a reborn commitment to making the most of the gift that is your life! That doesn’t mean you have to sacrifice the enjoyment of delicious real food, though—even delectable summer grilled food! This wholesome menu is perfect for gathering with friends and family and firing up the grill this Independence Day. It features grilled bison two ways, grilled watermelon in a refreshing salad, and a potato salad with a twist. Enjoy the holiday!

Grilled Bison Ribeye

Note: You could also use a grass-fed beef strip steak, if you prefer a lower-fat cut of meat.

Serves 4 to 8


2 tablespoon avocado or grapeseed oil 

4 tablespoons garlic powder 

1 teaspoon sea salt 

1 teaspoon pepper

1 tablespoon tamari

4 10-ounce bison ribeyes

1 tablespoon olive oil

2 cups sliced fresh mushrooms (white or baby bella)

1 medium yellow onion, peeled and sliced into rings.


  1. In a large shallow pan that will fit all four steaks. whisk together the garlic powder, oil, tamari, salt, and pepper. Add the steaks and flip to coat. Cover and set aside to marinate on the counter until the steaks come to room temperature, about 30 minutes to an hour.
  2. Preheat the grill on high until it reaches 400 degrees with the lid on.
  3. Put the steaks on the grill and cook for 5 to 7 minutes on each side (depending on thickness) for medium. Remove the steaks from the heat and put them on a plate. Cover and let them rest for ten minutes.
  4. While the steak is resting, heat the olive oil in a skillet over medium heat.
  5. Add the mushrooms in a single layer and cook until browned on one side. Flip and cook until browned on the other side. Remove to a plate and set aside.
  6. Without wiping the skillet, add the onions and sauté until they are soft, about 8 minutes. Add the mushrooms during the last minute, mixing it all together.
  7. Serve the steaks topped with the mushrooms and onions, or serve them on the side.

Bison Slider with Avocado Aiolo in Lettuce Wraps

If you don’t want to buy steaks for a big group, or kids are present, add these sliders to the grill—a serving is two per person, or one each for little kids.

Serves 8 to 16


2 pounds ground bison

3 cloves garlic, minced 

1 tablespoon garlic powder 

2 teaspoons sea salt

1 teaspoon onion powder 

1 teaspoon ground pepper 

1/2 teaspoon smoked paprika 


For the Avocado Aioli

2 avocados, mashed 

2 cloves garlic, minced 

1 teaspoon cilantro, minced 

Salt and pepper to taste 

For the wraps

12 large leaves from 1 or 2 heads of Boston lettuce

2 or 3 Roma tomatoes, sliced (for a total of 16 slices)

Optional: Burger condiments of choice (ketchup, mustard, pickle relish, etc.)


  1. Put the ground bison in a bowl with the garlic, garlic powder, sea salt, onion powder, pepper, and paprika. Mix with your hands until fully combined, then set aside to come to room temperature, about 20 to 30 minutes.
  2. Make the Avocado Aioli: Combine the avocadoes, garlic, cilantro, salt, and pepper. Cover and put it in the refrigerator. 
  3. Preheat the grill on high to 400 degrees with the lid on.
  4. Form 16 small patties from the ground meat mixture. Put the patties on the grill and cook for 3 to 5 minutes per side, or until desired doneness.
  5. Arrange the lettuce leaves on a platter and put a slider on each leaf. Top with a tomato, avocado aioli, and/or any preferred condiments.

Refreshing Grilled Watermelon Salad

Serves 8


1 medium-sized or 2 small seedless watermelons

3 tablespoons olive or avocado oil

5-6 baby seedless cucumber, sliced in rounds

2 cloves garlic, minced

8 basil leaves, julienned (rolled and very thinly sliced)

¼ cup balsamic vinegar 

1 tablespoons olive or avocado oil 

Salt and pepper to taste 

4 ounces feta cheese (optional)


  1. Preheat the grill on high until it reaches 400 degrees with the lid on.
  2. Slice the watermelon in to thick slices, then cut each slice into four wedges (leave the rind on).
  3. Brush each rind on both sides with 1 tablespoon of the oil, and lay the wedges on the grill. After 1 to 2 minutes, flip the wedges and cook for 1 to 2 minutes more. Remove the wedges to a cutting board.
  4. Cut of the rinds and cube the grilled watermelon. Put the watermelon in a large bowl.
  5. Add the remaining ingredients to the bowl, including the remaining oil, and mix gently until full combined. Cover and refrigerate for at least 30 minute, or up to 2 hours.
  6. Sprinkle with optional feta cheese and serve chilled.

Peruvian Potato and Pico Salad

Serves 8


2 pounds baby Peruvian potatoes

¼ cup avocado or olive oil

4 Roma tomatoes, diced

1 medium white onion, minced 

1 jalapeño, de-seeded and minced 

Salt and pepper to taste 

Juice of two limes 

¼ cup fresh cilantro or parsley, minced


  1. Preheat the grill on high until it reaches 400 degrees with the lid on.
  2. Set 2 large pieces of foil on the counter. Cover them with parchment paper.
  3. Put half the potatoes in the center of each foil/parchment sheet. Divide the tomatoes, onion, and jalapeno between the two sheets, stacking them on top of the potatoes. Drizzle each pile of vegetables with 1 tablespoon of the oil, and sprinkle with salt and pepper.
  4. Lift up opposite sides of each sheet and fold them together a few times at the top, then up the remaining edges, to form a sealed packet.
  5. Put the packets on the grill and let them cook while making other things on the grill (like the meat and watermelon). Open the packets after 30 minutes and use a fork to see if the potatoes are soft. If not, check again every ten minutes until they are fork-tender.
  6. When the potatoes are done, add them to a large serving bowl. Add the remaining oil, lime juice, cilantro or parsley, and additional salt and pepper to taste, if necessary. Serve warm, or cover and refrigerate for an hour, or until chilled.
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