Tuesday, January 27, 2015

Mrs. Fein's Class Makes a Kale, Carrot and Avocado Salad

Today Jessica Siegel from Gelson's helped Mrs. Fein's class make a delicious kale salad. The students tore the kale, peeled, cut and grated carrots, cut tomatoes and an avocado, and prepared the salad dressing. After the dressing was added to the salad, they massaged the kale to make it softer. The ingredients for the salad were donated by Gelson's. The children really liked the salad and many asked for seconds! This would be an easy salad to make at home!

As part of the lesson, we discussed what the abbreviations, 1T. , 1t, 1 c and 1/4 c. meant. The children put the vegetable peelings aside in a compost pail that was later added to the garden worm bin.

After the lesson, the students copied the recipe to take home. The recipe follows the photos.

The colorful salad

Serving the salad

Kale, Carrot, Tomato and Avocado Salad

Ingredients (for 4)

- 1 bunch kale, stemmed and torn in small pieces
- 2 c. grated carrots
- 1/2 avocado peeled and pitted
- handful of small cherry tomatoes cut in 1/2
- 1/4 c. thinly sliced red onion

- 2 T. lemon juice
- 2 T. sesame seeds, toasted (we omitted these)
- 1/2 t. reduced sodium soy sauce
- 1 T. olive oil


Toss all ingredients together in a large bowl. Use hands or back of a spoon to massage kale. (You can leave the salad out at room temperature for 30 minutes to help kale soften).

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