Salad Recipes For Fussy Kids

Did you know that salad is the least served item on the menu when it comes to kids meals? This generally happens if parents firmly believe their kid will push the salad away. Well, yes, they sure will, if we prepare salads in the same manner as we prepare it for ourselves. Getting your children to eat healthy salads isn’t really that complicated. Opt for these healthy salad recipes for lunch or best green salad recipes to have your kids licking the plate clean, quite literally!

 

Salad Recipes For Fussy Kids

Putting together a lip-smacking salad for kids is easy if done right. Tossing some greens or pasta will have them asking for more. Follow these salad recipes as is to ensure your kids not only eat but also love ’em.

 

Watermelon and Cucumber Salad

One of the most interesting salad recipes to relish!

 

Nutritional Value:

4 mg Sodium

1.5 g fiber

4.5 g fats

13 g carbohydrates

1.5 g protein

100 calories

 

Ingredients:

Pepper

Salt

Olive oil

Vinegar

Toasted pistachios

Mint leaves

Cucumber pieces

Watermelon pieces

 

Instructions:

1. In a salad bowl, mix cucumber and watermelon pieces together.
2. Drizzle a generous amount of olive oil and vinegar.
3. Add salt and pepper and mix well.
4. Garnish with mint leaves, pistachios before serving.

 

Cauliflower and Broccoli Salad

One of the healthiest salad recipes for kids.

 

Nutritional Value:

215 mg Sodium

4 g fiber

13 g fats

18 g carbohydrates

5 g protein

180 calories

 

Ingredients:

Chopped broccoli

Chopped cauliflower

Mayonnaise

Vinegar

Salt

Lemon juice

Sugar

Chopped garlic

Buttermilk

Black pepper

Raisins

Nuts

 

Instructions:

1. In a bowl, combine together salt, pepper, buttermilk, sugar, garlic, lemon juice, mayonnaise, and vinegar.
2. Toss in the chopped vegetables and mix well.
3. Garnish with nuts and raisins before serving.

 

Yummy Spinach Salad

This recipe will your kids’ wonder why didn’t like spinach in the first place.

 

Nutritional Value:

1.5 g sugar

4 g fiber

14 g fats

10 g carbohydrates

11 g protein

156 calories

 

Ingredients:

Cherry tomatoes, sliced

Cucumber pieces

Mozzarella cheese, cubed

Avocado, cubed

Onions, chopped

Olive oil

Lemon juice

Garlic powder

A bunch of spinach, chopped

 

Instructions:

1. Add all the vegetables in a bowl along with the cheese.
2. Drizzle a generous amount of olive oil.
3. Add lemon juice, garlic powder, pepper, and salt. Mix well before serving.

 

Tasty Carrot Salad

 

Nutritional Value:

200 mg sodium

2.2 g fiber

6.5 g fats

10 g carbohydrates

1.5 g protein

100 calories

 

Ingredients:

Salt

Black pepper

Olive oil

Lemon juice

Vinegar

Coriander, finely chopped

Carrots, grated

 

Instructions:

1. In a bowl, combine together pepper, salt, vinegar, lemon juice, and olive oil.
2. Toss in the grated carrots.
3. Garnish with chopped coriander leaves and serve.

 

Salad Wheel

 

Nutritional Value:

4 g fiber

10 g carbohydrates

3 g protein

46 calories

 

Ingredients:

Pepper, sliced

Carrots, sliced

Cherry tomatoes, sliced

Celery, sliced

Cucumber, sliced

Fresh lettuce

 

Instructions:

1. In a bowl, create a base using lettuce leaves.
2. Arrange all the vegetables in layers such that it resembles a colorful wheel.
3. Pour your kids’ favorite dip in the center as an accompaniment.
4. Serve.

 

Mango and Chicken Salad

 

Nutritional Value:

344 mg sodium

3 g fiber

25 g fats

25 g carbohydrates

20 g protein

360 calories

 

Ingredients:

Honey

Pepper

Salt

Sugar

Lettuce

Mango pieces

Cucumber pieces

Onion, chopped

Olive oil

Lemon juice

Orange juice

Coriander, finely chopped

Shredded chicken

 

Instructions:

1. In a bowl, mix lettuce, mango, cucumber, onion, and chicken.
2. Mix salt, sugar, pepper, salt, lemon juice, and orange juice in a separate bowl before pouring this over the salad.
3. Toss well before serving.

 

Roasted Beetroot and Apple Salad

See how a minor change in the beetroots (from raw to roasted) will change the game forever.

 

Nutritional Value:

150 mg sodium

4 g fiber

11 g fats

12 g carbohydrates

2.5 g protein

140 calories

 

Ingredients:

Salt

Olive oil

Vinegar

Honey

Black pepper

Lettuce

Small apples

Coriander, finely chopped

Hazelnuts

Beetroots

 

Instructions:

1. Preheat the oven to 356°F.
2. Bake hazelnuts in the oven for 10 minutes.
3. Increase the temperature to 428°F.
4. In a baking tray, arrange beetroots. Pour a generous amount of olive oil and cover the tray with a foil. Continue to bake them for 60 minutes or until tender.
5. Cut the beetroot into small pieces after trimming the ends and drizzling some vinegar on it.
6. In a bowl, mix salt, pepper, vinegar, olive oil, and honey.
7. Combine apples, coriander, and lettuce in a separate bowl.
8. Add the dressing to this bowl along with toasted nuts and beetroots before serving.

Jewel Salad

 

Nutritional Value:

555 mg sodium

15 g fiber

7.5 g fats

44 g carbohydrates

16 g protein

300 calories

 

Ingredients:

Pepper

Oil

Honey

Salt

Orange juice

Vinegar

Pomegranate seeds

Oranges

Beans

Green onion

Fresh basil leaves

Peas, boiled

 

Instructions:

1. Combine oranges, pomegranate seeds, and peas in a bowl.
2. Pour in the honey, pepper, salt, orange juice, oil, and vinegar and mix well.
3. Add this dressing to the salad bowl.
4. Garnish with basil leaves and serve.

 

Steak Salad

 

Nutritional Value:

520 mg sodium

3.5 g fiber

36 g fats

30 g carbohydrates

43 g protein

600 calories

 

Ingredients:

Salt

Pepper

Onions, finely chopped

Vinegar

Honey

Mustard

Olive oil

Spinach

Cherry tomatoes, sliced

Cheese, grated

Mixed herbs

Potatoes, cubed, boiled and drained

Steak

 

Instructions:

1. Heat some olive oil in a pan and add steak to it. Season with salt and pepper and continue to cook for a few minutes.
2. Remove from heat once done and let it cool. Slice into bite-sized pieces once completely cool.
3. Heat olive oil in a pan and fry the onions. Stir in the honey and vinegar and continue to fry until well combined. Remove from heat and set aside.
4. Toss the potatoes in a bowl along with mustard, honey, and vinegar.
5. To plate: begin by arranging spinach as the base. Add steak, potatoes, onions, tomatoes, and cheese to it.
6. Drizzle the dressing and garnish with mixed herbs.
7. Serve.

 

Tasty Cucumber Salad

 

Nutritional Value:

149 mg sodium

1.2 g fiber

4.5 g fats

4 g carbohydrates

1.5 g protein

50 calories

 

Ingredients:

Salt

Sugar

Vinegar

Olive oil

Chilli sauce

Cucumber

Mint

Baby onions

 

Instructions:

1. Add onions, sugar, salt, chilli sauce, olive oil, and vinegar and mix well.
2. Add the cucumbers just before serving.
3. Top it up with some mint leaves and serve.

Our Favourite Salad Recipes

“These tasty salad recipes are not only appetizing but also satiating,” says Peony Fairy, founder of Alovegarden.com.

Avocado, Courgette, and Carrots Salad

A fresh and scrumptious salad made with avocado, courgette, and carrots.

 

Serves: 4

Prep time: 10 minutes

 

Nutritional value:

76.2 mg sodium

7 g fiber

17.3 g fats

17.7 g carbohydrates

4 g protein

225 calories

 

Ingredients:

To prepare the salad:

1 red pepper, finely chopped

1 avocado, cubed

6 tsp sesame seeds

1 carrot, peeled and grated

1 courgette, grated

100 g or 1 bag of salad leaves

To prepare the dressing:

1 ½ tsp lemon juice

1 ½ tsp soy sauce

3 tsp honey

3 tsp vinegar

6 tsp olive oil

 

Instructions:

1. In a salad bowl, place the salad leaves to form a base.
2. Add zucchini, carrots, sesame seeds, red pepper, and avocado to the salad bowl.
3. Pour all the ingredients for the dressing in a jar. Close the lid and shake until all the ingredients mix well.
4. Drizzle the dressing over the vegetables before serving.

 

Beans, Mango, and Quinoa Salad

A fresh and healthy salad made with beans, mango, and quinoa.

 

Serves: 3

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

 

Ingredients:

To prepare the salad:

½ cube vegetable stock

150 g quinoa, uncooked

1 ripe mango, cubed

150 g baby corn

300 g chicken pieces

1 can cannelloni beans

150 g French beans

To prepare the dressing:

3 tsp apple cider vinegar

9 tsp refined rapeseed oil

3 tsp soy sauce

 

Instructions:

1. Thoroughly wash French beans under running water and trim the ends. Steam the beans for 8-10 minutes or until crispy and cooked.
2. Repeat the same with baby corn.
3. Rinse the quinoa before cooking it in vegetable broth.
4. Cut the beans and baby corn into bite-sized pieces once cool.
5. Drain the canned beans and gently rinse it.
6. In a pan, heat oil and stir fry the chicken pieces before adding chicken spices of your choice (salt, curry, and paprika, or anything of your choice).
7. Add chicken pieces and vegetables to the cooked quinoa.
8. Mix all the ingredients required for the dressing and pour over the quinoa salad. Add mango pieces and stir.
9. Serve.

Salad Recipes For Teenagers

Feta and Beetroot Salad

 

Serves: 2

Ingredients:

A handful of rocket leaves

1 beetroot, boiled and skin removed

To prepare the dressing:

50 g feta cheese

Pepper, to taste

Salt, to taste

¼ tsp lemon juice

2 tbsp virgin olive oil

1 tsp apple cider vinegar

¼ tsp mustard paste

 

Method:

1. To prepare the dressing, mix all the ingredients well using a whisk for about half a minute.
2. To assemble the salad, cut the peeled, boiled beetroot into semi-circles. Wash and clean rocket leaves. Layer rocket leaves at the base and then the beetroot. Top it up with crumbled feta cheese. Pour the dressing and serve immediately.

 

Tomato and Cucumber Salad with Herbs

 

Ingredients:

100 g feta cheese, crumbled

¼ onion, thinly sliced

50 g cherry tomatoes, halved

2 cucumber, peeled and cubed

To prepare the dressing:

Pepper, to taste

Salt, to taste

1 tbsp fresh dill leaves, chopped

1 tbsp mint leaves, chopped

1 tsp fresh oregano, chopped

1 tbsp apple cider vinegar

3 tbsp virgin olive oil

 

Method:

1. Whisk together all the ingredients for dressing in a bowl.
2. Toss together cucumbers, tomatoes, and onion in another bowl.
3. Pour the salad dressing over this.
4. Sprinkle crumbled feta on top.
5. Serve.

 

Feta and Watermelon Skewers

 

Serves: 2

Ingredients:

3 (36 inches) wooden skewers

100 g cubed feta cheese

Freshly ground black pepper, to taste

1 tbsp olive oil

Salt, to taste

1 tsp fresh mint leaves, chopped

1 tsp fresh lemon juice

½ watermelon, cubed

 

Method:

1. Gently mix together watermelon with all the ingredients in a bowl. Chill for fifteen minutes (after covering).
2. For skewers, put one cube of feta and one cube of watermelon onto a skewer before placing in a serving bowl. Repeat with all the remaining skewers. Drizzle the remaining marinade from the watermelon bowl, and serve.

 

Feta and Sun-dried Tomato Salad

 

Ingredients:

3 or 4 iceberg lettuce leaves

100 g feta cheese, crumbled

2 tbsp olive oil or oil drained from sun-dried tomatoes

50 g black olives, drained and halved

100 g sun-dried tomatoes

 

Method:

Put the tomatoes and olives in a bowl and stir together, then gently mix in the feta.

Place the lettuce in a plate at the base and add the tomato mixed salad on top and serve.

 

Note:

To make sun-dried tomatoes:

1. Arrange tomato wedges on a baking tray, sprinkle with a pinch of sugar, salt and pepper and olive oil and cook at 75°C in an oven for about 3 hours.
2. Once assembled, keep this in the fridge for 1-2 days.