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Mizuna Salad + Almond Butter Sauce

Mizuna Salad + Almond Butter Sauce

Makes 2 large or 4 regular sized salads




For the almond butter sauce

1 cup almond butter (homemade or store bought)

1 garlic clove, peeled

1 quarter sized piece of ginger

1 tbsp tamari

Juice from ½ large lime

1 tsp white miso

1 tsp honey

½ tsp sriracha sauce (optional)

About 3/4 cup water

Sea salt to taste


For the salad

2 bunches mizuna (green and purple)

½ bunch radishes, ends removed (save for later use) and thinly sliced

A handful of pea shoots

2 tbsp chives, chopped


Optional garnish: cilantro, sesame seeds, lime wedges




For the almond butter sauce

Place all ingredients into a high-speed blender, starting with only ½ cup water. Blend until smooth. If necessary, slowly add another ¼ cup water until desired consistency is reached. Season to taste with sea salt.


For the salad

Wash and chop mizuna.


Trim ends of radishes and slice thinly.


Chop chives. Chive flowers are edible.


To serve

Divide chopped mizuna between plates and top with sliced radishes, chives, pea shoots, and any protein or starch you desire. Drizzle with almond butter sauce. Serve with lime wedges and top with sesame seeds.