Double Edge Paleo Salad

(courtesy of Gino Scala, owner-director, Great Full Gardens Café & Eatery in Reno. Serves 4)

This salad, created in honor of Double Edge Fitness, the Midtown Reno health club, is one of the most popular at Great Full Gardens. The salad includes slices of tri-tip, which Gino Scala seasons with his Santa Maria rub, then marinates for 24 hours in the refrigerator. You can grill the tri-tip ahead of time (Scala grills it to rare) and chill it. At serving time, warm the meat (or bring to room temperature), carve into ¼-inch slices, and serve on top of the salad. (You also can grill and immediately serve it.)

Santa Maria rub

1½ teaspoons kosher salt

1½ teaspoons finely ground black pepper

1½ teaspoons garlic powder

1½ teaspoons onion powder

1½ teaspoons cayenne

1½ teaspoons dried oregano

1½ teaspoons dried rosemary (or fresh, finely minced)

¼ teaspoon dried sage

2-pound tri-tip

For salad

1 pound Brussels sprouts, chopped

1¼ pounds kale, chopped

1 to 4 jalapeños (depending on heat tolerance), finely diced

3 to 4 carrots, shredded

1½ large onions (1 pound), diced

1¼ pounds mushrooms, cleaned and sliced

1 large red pepper, diced

Coconut oil

For meat:

Mix ingredients for Santa Maria rub in bowl. Generously sprinkle tri-tip with rub and gently press into meat. (There will be leftover rub, useful for another meal.) Put in covered container and marinate for 24 hours. Grill (following instructions above ingredient list).

For salad:

In large pan, add enough coconut oil to lightly cover bottom. Sauté prepared vegetables at medium heat until al dente. Season with 1½ teaspoons salt and freshly ground pepper to taste, place in large bowl, and add cherry tomatoes and tri-tip slices.

For the final flourish, Scala says, “Bless the dish with good vibes and positive energy, and serve.”