Spring has well and truly sprung and the Kitchen Garden I teach at is bursting with produce. This is a salad that I made with the kids in class using whatever was growing in the garden including lettuces, spinach, beet leaves, snow peas, fresh herbs, edible flowers and a variety of other vegetables. I made this at home and used it as an opportunity to clear out my fridge adding baby kale, carrot, purple carrot, capsicums, cucumbers, avocados and nuts. You can literally put any vegetables you like in here. The dressing, given to me by the awesome Delia from www.growyourheart.org is amazing and a great one to use if you kids aren’t big salad eaters as it has a mellow sweetness and is not too acidic. The quantities in the ingredients make a large amount of dressing so just store the leftovers in a jar in the fridge for up to one week. The edible flowers are also a big drawcard for kids. Simply pull the petals off and add them to the salad for colour and frivolity.
mixed lettuce and leafy greens (e.g. baby kale, beet leaves, spinach, roquette, salad greens)
fresh herbs (e.g. parsley, mint, coriander, basil)
shredded or chopped vegetables (e.g. carrot, cucumber, capsicums, tomatoes, avocados, peas etc)
edible flower petals (e.g. nasturtium, violet, sweet peas, borage, chive blossom) – just pull the petal off and use the petals
chopped nuts or toasted seeds (optional)
½ cup extra virgin olive oil
½ cup apple cider vinegar
1 teaspoon of balsamic vinegar
2 tablespoons of honey
½ cup mayonnaise
2 teaspoons of soy sauce
black pepper, to taste
1 teaspoon of Maldon salt
1 teaspoon of Dijon mustard
Place the salad ingredients in a bowl.
Bamix the dressing ingredients together.
Pour the dressing over the salad (you may not need all of it). Toss to combine.