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Pea Shoot and Stone Fruit Salad with Brie and Walnuts

Fresh, bright salad made from pea shoots, sliced stone fruits, walnuts and goat brie.

  • Total Time: 10 mins
  • Yield: Yield: 4 side salads


Units Scale
  • 46 ounces organic pea shoots
  • 1 pluot, cut into thin wedges
  • 1 green plum, cut into thin wedges
  • 1 nectarine, cut into thin wedges
  • 24 ounces brie, cut into thin wedges (use more or less according to your preference)
  • 1/2 cup fresh walnuts, roughly chopped or crushed
  • 2 Tablespoons honey wine vinegar (or white wine vinegar mixed with a little honey)
  • 2 Tablespoons best quality extra virgin olive oil
  • Salt and pepper, optional


  1. Divide the pea shoots between four salad plates. Top with a few slices of each of the stone fruits and brie. Sprinkle with the fresh walnuts and drizzle with a little vinegar and oil. Season with sea salt and freshly ground pepper, if desired.


Serving suggestion: For a heartier lunch or light dinner, serve with fish or chicken or roasted veggies.
Note: I got my organic pea shoots at Trader Joe’s. Also be sure to check the farmers market. Or you can grow your own!

  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Category: Salad
  • Cuisine: American