Nateur Cooking: Pea and Grapefruit Salad by Shayna Taylor

Nateur Cooking: Pea and Grapefruit Salad by Shayna Taylor

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Shayna Taylor        

Instagram: @shaynateresetaylor @bottleandstone

Job description: CEO & Founder of Bottle & Stone and Shayna’s Kitchen 

Favorite dish to serve at a dinner party: My go-to dish for a dinner party is a pan seared salmon with an herbed pea sauce. I usually pair it with a healthy sprout, spinach or collard green salad.

Favorite skin food ingredient and why: Matcha and blueberries are two of my favorite foods for healthy skin because they are high in antioxidants.

Top three Instagram accounts for inspiration: @risingwoman, @amberinteriors, @womenontopp

Must-have cookbook: To be completely honest, I haven’t found a cookbook that checks all of the boxes for me. It has been a long-time goal of mine to create my own Shayna’s Kitchen cookbook. I recently began developing the book and I am looking forward to sharing it with the world one day.

Three kitchen supplies you can’t live without: Sharp knives, a lemon squeezer, and non-toxic/ non-stick pans

Three things you always keep in your refrigerator: Almond milk/ flax milk, fresh fish (arctic char, salmon, halibut), and TONS of veggies (collard greens, kale, and spinach).

Favorite online shop for kitchen supplies and / or specialty food items: Food 52 is my favorite online shop.

Go-to quick, healthy meal: An egg taco on a Siete tortilla.

Favorite healthy treat: Shayna’s Kitchen Banana Bread

Skincare mantra: Less is more.

Eat this recipe for: This recipe is perfect as a healthy side or as a main dish. To make it hardier you can add fish, or if you’re vegan, add roasted squash and a grain.

 Recipe: Pea and Grapefruit Salad


1 head white radicchio chopped

2 large handfuls of spinach chopped

1/2 kabocha squash roasted and diced into bite sized pieces

1 cup peas blanched

2 whole grapefruits veins removed

1/2 cup toasted pine nuts

1 tbsp minced mint

1 tbsp minced tarragon

1 tbsp minced dill

1 tbsp minced basil


2 tbsp walnut oil

2 tbsp olive oil

Salt and pepper to taste

Juice of 2 grapefruits


Chop all salad ingredients into small bite sized pieces and assemble in a large bowl. Squeeze two grapefruits over the bowl that you will make your dressing and set aside. Devein the grapefruits and chop, adding them to the salad.

For the dressing, whisk together the oils into the grapefruit juice and add salt and pepper to taste.