Our garden is booming this year! And I am having fun finding way to put the fruits (and veggies) of our labor to good use.
Evie is having so much fun helping her dad and me in the garden, and I love seeing her pick produce straight from the ground to eat right then and there. It’s certainly helped expand her variety and try new foods.
We’re all especially excited about our carrots; they’re giant, funny shaped, and packed with flavor and nutrition. Plus, they’re fun to incorporate into a whole variety of recipes.
I recently created a delicious creamy lemon dressing and wanted to put together a fun summer salad that I knew we’d all enjoy. We also happened to have a bunch of nectarines on hand, and so I went to work.
And this grilled (or roasted) nectarine and carrot salad was born. Rusty isn’t usually a salad guy, but he LOVED this one. And I am sure it’ll be on rotation all season long. It’s just hearty enough to stand along with some grilled meat (we enjoyed with grilled chicken thighs from Wild Pastures – save 20% on every box for life here). It was the perfect summer meal.
Happy summer salad enjoying, friends!
grilled nectarine and carrot summer salad
WHAT YOU NEED:
- 1/4 cup creamy lemon and thyme dressing
- 3ish cups arugula or greens of your choice
- 1 pound carrots (we like skin on), cut into thin 2(ish)-inch strips
- 2 nectarines (or peaches are great here too), sliced
- 1 tablespoon avocado or olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon sea salt
WHAT YOU DO:
- preheat oven to 350F (or set grill to medium-high heat) and set a pot of water to boil.
- once your water is boiling, drop in your carrots to blanch, letting them boil for 2-3 minutes until just barely getting soft.
- strain carrots and rinse with super cold water or submerge in an ice bath for a few minutes.
- now, drizzle carrots and nectarines with oil, sprinkle with thyme and sea salt, and toss to coat; then, spread out on a baking sheet or in a grilling basket.
- grill or roast for 10-20 minutes, until you have desired char (keep an eye on them)
- meanwhile, add arugula to a salad bowl; once carrots and nectarines are done, lay them on top of the greens, and drizzle with dressing.
- Toss, serve, and ENJOY!
Enjoy friends! If you do enjoy this recipe, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!
Hugs, Laura
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