This week, the young chefs in Ms. Reeve's class made a kale salad. They could choose from a variety of ingredients.
Kale, Carrot and Avocado Salad
kale (we used curly leaf)
other possibilities: onion, strawberries, beets, etc.
1 T. olive oil
1 t. lemon juice
1 sliver of garlic
shake each of salt and pepper
We first quadrupled the recipe a couple of times and then added extra olive oil if the kids wished more.
Tear the kale into bite-sized pieces. Cut other ingredients in bite sized pieces. Add dressing and massage kale to make it softer. Enjoy!