Garden to Grill Salad

The Salad

1 pack of Kind Organic‘s Cosmic Salad Blend

2 bunches red radish, sliced in half

2 bunches ramps, slice roots off

1 handful toasted almonds

2 nectarines, sliced in half

Lemon Herb Dressing

1/4 cup olive oil

2 Tbsp finely chopped fresh chives

2 Tbsp finely chopped fresh parsley

2 Tbsp finely chopped fresh dill

1 lemon, zest and juice

1 Tbsp white wine vinegar

1 tbsp agave

1/2 Tbsp minced garlic

1/2 tsp salt

Wash and cut radishes in half and lightly toss in oil.

Heat your grill and place the radishes flat side down and let cook for approximately 8 min (depending on how hot your grill is). Once radishes have developed grill marks, flip them over and let cook on the rounded size for another 5 min. Remove from grill and place in a bowl.

Wash ramps, lightly toss in oil and place on grill. Stir ramps gently around for apx 3 min to wilt the greens and remove from heat.

Cut the nectarines in half and core. Rub the sliced surface with oil and place face down on the grill. Let cook until surface softens and grill marks have developed. Once this has happened, flip them over and cook for another 5 min or so on the rounded side.

Zest the lemon, fine chop chives, parsley and dill and mince 1 or 2 cloves of garlic. Combine with lemon juice, olive oil, and white wine vinegar. Whisk everything together.

Toss all ingredients together with the dressing. Season to taste and serve this salad to your gluten free m


Sarah Sedo is the chef at The Big Carrot