We all want our children to eat as many fresh, raw and cooked vegetables in their daily diet, right?
Sometimes it is tough though. Cooked vegetables have more kid-appeal with organic butter, sea salt or marinara sauce, but raw is sometimes more challenging.
My daughter loves raw baby spinach in her sandwiches, but if I serve up a few pieces of raw spinach or romaine on her dinner plate, she won’t touch it.
Here’s a great way to lose the traditional salad and use other veggies, plus fruits and nuts, even cheese.
I made this salad last night and it was a hit with my 5 year old daughter.
Not only do the strawberries add kid-appeal, but their Vitamin C helps absorb the iron from the nuts.
The dressing has a hint of sweetness from the honey which kids love.
Feel free to add feta, goat cheese, or anything else.
You can also take your kids to pick some berries at a local farm this summer.
Carrot-Berry Salad
a few large carrots, peeled (if you peel them wide, they look like ribbons)
a few strawberries, sliced
a handful of pine nuts (you can also use slivered almonds here)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon of honey
a sprinkle of salt and ground pepper
sprinkle some mint leaves or raw spinach leaves on top (if you think your child won’t mind. I took mine out- her special request)
Place carrots, strawberries and nuts in a bowl. In a small bowl whisk together the dressing. Toss together before serving. Enjoy!
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Lisa Cummings, CHHC, AADP
Certified Holistic Health and Nutrition Coach
