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Pea Shoot Salad

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce. Find more of Kristin’s recipes on her blog, The Intentional Minimalist.


9 Bean Rows baby pea shoots

9 Bean Rows turnip

9 Bean Rows red onion

9 Bean Rows apple



Raw pumpkin seeds

Food for Thought organic cherry honey mustard

Food for Thought organic wild leek vinegar

Black Star Farms verjus

Green onion infused olive oil (recipe link)

Sea salt


Julienne one cup turnips, one cup celery, one cup apple and one half cup onion. Juice half of lemon and stir over vegetables with a little sea salt and let sit for a few minutes. Plate one cup pea shoots, layer with one cup vegetables, one half tablespoon pumpkin seeds, layer with another cup of pea shoots and another cup of vegetables. Mix one tablespoon mustard, one tablespoon vinegar, one tablespoon verjus and three tablespoons oil. Top off with one half tablespoon pumpkin seeds, a few more pea shoots, drizzle with dressing and a little sea salt.