Cucumber and Mustard Greens Salad

Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is 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.

Look for more of Kristin's fresh and tasty recipes on her blog The Intentional Minimalist!

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This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm and locally produced products from Food for Thought.
  • Farm fresh local cucumber Farm fresh local green zebra heirloom tomato
  • Farm fresh local green wave mustard
  • Farm fresh local pea shoots
  • Farm fresh local mizuna
  • Farm fresh local baby red onion
  • Homemade green onion infused olive oil
  • Local cherry honey mustard
  • Local wild leek vinegar
  • Sea salt Pepper


Per salad slice one cup cucumber into matchsticks and place in a large glass bowl. Remove seeds and slice one cup green zebra heirloom tomato in matchsticks and add to the glass bowl. Remove one cup of green wave mustard from stems, chiffonade and add to the glass bowl. Remove woody stems from one cup pea shoots and add to the glass bowl. Remove stems from one cup mizuna and add stems and mizuna to the glass bowl. Slice two small baby red onions, separate into rings and add to the glass bowl. In a glass jar, stir in two tablespoons green onion infused olive oil, one tablespoon herry honey mustard, one tablespoon wild leek vinegar and season to taste with ground pepper and salt. Pour dressing (reserve two teaspoons dressing) on the Cucumber and Mustard Greens Salad, gently stir and let rest for five minutes. Plate salad with a grind of sea salt, a grind of pepper and a drizzle of dressing.