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After a solid month of rib-eyes, guac and prosecco, everyone’s ready to dial back the indulgence. Lucy Waverman taps three top-drawer spa chefs for their best low-cal, high-impact dish.

(Photos by Danielle Matar for The Globe and Mail)

Chef Kyle Nottingham's grilled peach salad

Peaches, pistachios and goat cheese come together in this delicious salad

Chef Kevin Bélisle's confit of scallops

Add lemongrass and coconut milk to make this tasty scallop confit

Chef Marco Herbergs's seared halibut with red beets

Make beets the star in this seared halibut dish