Grilled Spring Salad + Almonds

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Grilled Spring Salad + Almonds

Serves 6  | Prep Time: 30 minutes | Cook Time: 30 minutes

Feeling inspired about the Spring? Need to get more veg into your daily routine? This is beautiful way to ensure you’ve got those things covered. The almond spread is creamy and tangy which helps to boost the flavor of the veggies.


Almond Dip

  • 1 cup raw (skin off) almonds
  • 2 large garlic cloves
  • ¼ cup fresh lemon juice
  • ⅓ cup chives, chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅓ cup water

Grilled Salad

  • 3 medium carrots, peeled and cut into 3-inch sticks (reserve carrot tops if available)
  • 1 bunch broccolini
  • 1 ½ cups romanesco or cauliflower florets
  • 1 cup green beans, trimmed
  • 1 bunch asparagus, ends trimmed
  • 1 medium yellow summer squash, sliced lengthwise, about ¼-inch thick
  • 1 medium zucchini, sliced lengthwise, about 1/4 -inch thick
  • 1 bunch of radishes, halved lengthwise
  • 1 medium avocado, sliced
  • ¼ cup avocado (or olive oil), for grilling


  • 1 small shallot, minced
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon sea salt
  • 1 pinch black pepper
  • ¼ cup fresh mint leaves

Chef Tips

Making extra vegetables is always a great way to save time. The next day you can add it to anything. You can always reduce the number of veg for this dish, but the idea here is variety.


Step 1

Begin by soaking the almonds in boiling water to loosen the skins. Set aside while continuing with vegetables. You can also soak the almonds overnight.

Step 2

Place a large cast iron skillet over medium-high heat and prepare all of the cut vegetables on trays. If using an outdoor grill, preheat the grill to medium-high, around 425°F. Brush the vegetables with the avocado oil. Depending on the size of your pan, you may need to cook the vegetables in batches.

Step 3 (for the almond dip)

While the vegetables are grilling, make the almond dip. Add the almonds, garlic, lemon juice, chives, cumin, salt and water them to a high-speed blender. Blend until smooth.The consistency should be similar to hummus. Taste and adjust seasoning with more salt or lemon juice if desired.

Step 4 (for the dressing)

To prepare the dressing, combine the shallots, lemon juice, salt, and black pepper in a small bowl. Thinly slice the mint and about ¼ cup of the carrot tops (if available) and add them to the shallot mixture. Stir to combine and set aside.

Step 5

Once all of the vegetables are done, combine all of the vegetables in a large mixing bowl and toss well with the shallot dressing.

Step 6

To serve, swirl the almond spread out on a platter and top with the grilled veggie salad. Serve immediately.