CSA Seasonal Radish and Carrot Salad

Gardening season is in full force and we’ve been inspired! If you’ve never heard of Community Supported Agriculture shares, you have been missing out. Signing up for a CSA program is like having a subscription to local, fresh produce. You can usually choose how often and how much you want to sign up for and it’s a great way to incorporate the freshest produce into your week! A lot of these programs also allow you to try foods you’ve never tried before or you’ve never tried cooking with before. In order to encourage adventurous eaters, our resident amateur chef, Claire Tomm, has been whipping up some delicious recipes with our weekly haul.

Psst, some of our Johnson Fitness & Wellness stores are actually CSA pickup locations! We’ve got free totes to carry all of your goodies in. The CSA program that we use is organized by Westridge Organic Produce. To find out more about our local Madison, WI CSA program, you can go here! 

Radish and Carrot Salad


All veggies are in season for June in WI. Only the chives and carrots weren’t included in the CSA — I bought them at the Dane County Farmer’s Market. All other ingredients are pantry staples.


  • Green Lettuce
  • Arugula
  • Radish
  • Radish Greens
  • Chives
  • Carrots
  • Truffle Oil (or Olive Oil)
  • Peanut Butter
  • Soy Sauce
  • Lime Juice
  • Salt and Pepper



  • Remove radish greens and discard or compost stems. Rinse and pat dry. Roughly chop and fry in a pan with a splash of oil at medium-high heat for 10-12 minutes. Set aside.
  • Thinly slice radish bulbs and carrots. Toss in a bowl with a heavy splash of oil. Season with salt and pepper. Spread onto a parchment paper covered pan and bake at 375 degrees for 45 minutes or until crispy and brown, turning half-way.
  • Whisk a spoonful of peanut butter, a heavy splash of soy sauce and juice of half a lime with a 1/4 cup of water. Taste and add more peanut butter or soy sauce to your liking.
  • When radishes and carrots are done, prepare a bed of green lettuce and arugula. Top with fried radish greens and the radish-carrot mixture. Drizzle with dressing. Top with finely chopped chives.


Why this recipe works:

Radishes mellow out in the oven and become less peppery. Carrots caramelize when cooked at high heat and the sweetness balances out the salty dressing. Truffle oil adds a nice, earthy richness, but olive oil works just fine.

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