Ms. Keller's Class Makes a Kale Salad and Gardens

Ms. Keller's Class Makes a Kale Salad

Ms. Keller's class made a kale salad this week and learned about the white cabbage moth whose caterpillars eat kale leaves. In addition, some students planted Brown Dutch Lettuce from Monticello in the Peter Rabbit bed and others took home red buckwheat seeds. Brown Dutch was the most frequently planted lettuce crop by Thomas Jefferson.

Kale Salad

• 1 bunch kale , stemmed and finely chopped or torn
• 2 cups grated carrots
• 1/2 avocado , peeled and pitted
• 1/4 cup thinly sliced red onion
• 2 tablespoons lemon or lime juice
• 2 tablespoons sesame seeds , toasted*
• 1/2 teaspoon reduced sodium soy sauce*
• feta cheese (our addition)

This recipe is adapted from a Whole Foods recipe. Mix everything together and let it sit if you want the kale to be softer. We did not use sesame seeds or soy sauce but added the feta cheese. The students made individual servings.