This week Jessica Siegel, Gelson's registered nutritionist and dietician, made a kale and strawberry salad with 2nd graders in Mrs. Fein's class. The children actively participated in making the salad.
All children received two pieces of kale which they tore into small pieces. They also cut the strawberries in quarters. Several children eagerly cut the red onion and avocado into small pieces while others mixed the olive oil, lemon juice and soy sauce dressing. After the avocado was added to the salad mixture, several children massaged the greens. Then the rest of the ingredients were added. We made four batches of the following recipe.
Ingredients:
2 tablespoons lemon juice (juice from 1 juicy lemon)
1 teaspoons San-J tamari lite 50% less sodium soy sauce
1 tablespoon Napa Valley organic olive oil
1 bunch organic lacinato kale leaves, center ribs removed, leaves torn into bite-size pieces
1 small firm, but ripe organic avocado, diced in ½-inch pieces
12 medium organic strawberries, hulled and quartered
2 tablespoons minced red onion
optional- not included in the class lesson-1/2 cup Gelson’s Finest Chandler walnut halves and pieces
Directions:
In a small container with a lid, combine lemon juice, tamari, and olive oil. Let stand while you prepare the salad. You may not need all of the dressing
In a salad bowl, combine the kale and avocado. Use your hands to gently massage the avocado into the kale so that the leaves are lightly coated and the avocado pieces are still intact. Add in the strawberry pieces and onion. Shake dressing well and toss the necessary amount with the salad. Toss in walnut pieces and serve
All children received two pieces of kale which they tore into small pieces. They also cut the strawberries in quarters. Several children eagerly cut the red onion and avocado into small pieces while others mixed the olive oil, lemon juice and soy sauce dressing. After the avocado was added to the salad mixture, several children massaged the greens. Then the rest of the ingredients were added. We made four batches of the following recipe.
Ingredients:
2 tablespoons lemon juice (juice from 1 juicy lemon)
1 teaspoons San-J tamari lite 50% less sodium soy sauce
1 tablespoon Napa Valley organic olive oil
1 bunch organic lacinato kale leaves, center ribs removed, leaves torn into bite-size pieces
1 small firm, but ripe organic avocado, diced in ½-inch pieces
12 medium organic strawberries, hulled and quartered
2 tablespoons minced red onion
optional- not included in the class lesson-1/2 cup Gelson’s Finest Chandler walnut halves and pieces
Directions:
In a small container with a lid, combine lemon juice, tamari, and olive oil. Let stand while you prepare the salad. You may not need all of the dressing
In a salad bowl, combine the kale and avocado. Use your hands to gently massage the avocado into the kale so that the leaves are lightly coated and the avocado pieces are still intact. Add in the strawberry pieces and onion. Shake dressing well and toss the necessary amount with the salad. Toss in walnut pieces and serve
 The final product!  |
| Massaging the kale and avocado |
No comments:
Post a Comment