How to Make Kids Love Their Salads
Most mothers would have faced the challenge of making their kids take sufficient quantity of green vegetables in meals. Kids typically shy away from the greens and lean more towards fast food, chocolates and chips.
Well, as kids, we too used to find excuses to skip the greens and so do the kids today. Remember all the tantrums you threw when your mom had tried unsuccessfully to make you eat your salad? Well, past comes to bite when you least expect it.
There are several recipes to make salad eatable for kids. Unfortunately, a lot of these methods consist of adding ingredients that might not be a healthy substitute like mayonnaise, cream, cheese, or butter. It kinds of defeats the whole purpose of eating salad.
One of the best ways to convince them to eat their salads without a whole of host of add-ons and yet make it tasty is to add a generous dash of microgreens in it.
The health benefits of microgreens are well known. They are rich in nutrients like vitamins, anti-oxidants, enzymes, and minerals etc. Not only are they good for the bones and skin, but also improve the digestion process significantly, ultimately enhancing your overall health. Thus, they are a must-to-have food for people of all ages, especially for growing kids.
Here are a few salad recipes with microgreens addition that might interest your kid and won’t turn the dining table into a battlefront every time you try to push the greens:
Roasted chickpea salad with microgreens
1. 1 head Romaine lettuce
2. 1 pkg microgreens
3. 6 radishes, halved or sliced
4. lime dressing
5. 2 Tbsp lime juice
6. 1/8 tsp dry mustard powder
7. 1/4 tsp salt
8. 4 Tbsp olive oil
9. Coarse sea salt, to taste
10. Black pepper, to taste
11. Parmesan shavings, for garnish
12. roasted chickpeas, for garnish
1. Slice the romaine till the lighter colored leaves show up. Chop finely.
2. Put the romaine, microgreens and radishes into a serving dish and place it in the refrigerator until it is ready to be served.
3. Blend together the lime dressing ingredients, put a lid on it and refrigerate till it is ready to be served.
4. A minute before serving, mix the salad with the lime dressing, sprinkle a pinch of sea salt and fresh ground black pepper. Finish the dressing by sprinkling shaved Parmesan cheese and roasted chickpeas.
Tomato and mozzarella salad with microgreens
1. 2 large tomatoes, preferably heirloom, sliced
2. 4 ounces fresh mozzarella, sliced into discs
3. 2 large handfuls microgreens or other salad mixes
4. 1 small handful basil leaves, sliced thinly
5. Good olive oil, to taste
6. Balsamic vinegar, to taste
7. Sea salt (preferably flaky)
8. Freshly ground black pepper
1. Mix the green vegetables with the basil, then put them on two plates.
2. Top the mix with the tomatoes and mozzarella and mix with a few drops of olive oil and vinegar to taste (less vinegar is preferable).
3. Top the salad with salt and black pepper, especially on mozzarella.
Homegrown microgreens salad
For the Salad:
1. 1 cup of microgreens
2. 1 blood orange, peeled and cubed
3. 1/2 avocado, peeled and cubed
4. 1/2 cup of shredded carrot or daikon radish
5. 1/4 cup chopped walnuts
For the Dressing:
1. 1 Tbsp. cold-pressed olive oil
2. 1 Tbsp. lemon juice
3. 1 clove chopped garlic (optional)
4. A dash of salt and pepper
1. Light wash the microgreens and dry them in the air for a few moments. Don’t rub them too hard as they are very fragile.
2. Put them in a deep dish and add the rest of the salad ingredients to it.
3. Mix the dressing ingredients together and pour on top of the salad to finish the simple yet delicious microgreen salad.
Asparagus, tomato, & microgreen salad
1. 1/2 lb asparagus (this is usually 1/2 of 1 bunch)
2. 2 small Roma tomato, diced
3. 4 cups (~4 ounces) arugula microgreens
4. 1/2 cup ( 2 ounces) slivered almonds, toasted
1. 1 medium Grapefruit, juiced
2. 2 Tbsp olive oil
3. 2 Tbsp parsley stem, sliced
4. Pinch sea salt
5. Pinch black pepper
1. Preheat the oven to 350F. Put a baking sheet with aluminum foil and bake almonds for 6-8 minutes or until it is very lightly browned. Remove from pan to cool it down.
2. Make the vinaigrette. Juice the grapefruit and toss it in a bowl. Add sliced parsley stems and mix with the oil. Add sea salt and pepper to taste.
3. Bring a pot of water to a boil. Soak asparagus for 2 minutes (until tender but still a bit crisp), strain, and place in a bowl of ice water. Strain and dry quickly with a paper towel to retain the crunch and bring out the vibrant color. Slice the asparagus in 1″ pieces and add to bowl. Dice tomatoes, add to asparagus and toss with vinaigrette.
4. In a separate bowl, toss the microgreens with the vinaigrette and place on plates. Add the asparagus and tomatoes mixture and top with toasted almonds. Add sea salt to taste.
Mediterranean avocado salad with Bull’s Blood microgreens
1. Cucumber (1 large)
2. Quinoa (1/3 cup)
3. Squash (1 large)
4. Red Onions (1/2 cup)
5. Cherry tomatoes (1 cup)
6. Feta cheese (1/2 cup)
7. Pitted Kalamata olives (1/4 cup)
8. Microgreens Bull’s Blood (1/2 cup)
9. Avocado (1 large)
1. Shred the cucumber and squash it.
2. Cut cherry tomatoes in half and chop the onions.
3. Cook quinoa and stir all ingredients together.
4. Add avocado slices and top off with avocado vinaigrette.