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Greens and vegetables, oh my! While some kids protest fresh fruits and vegetables, other kids love sizable salads with an array of ingredients and tasty dressings. Try this take on a kale salad—your kids will enjoy washing the kale, making homemade breadcrumbs, and the crunchy consistency of the kale with a light salmon flaked on top.

This recipe provides easy ways for kids to get involved in preparing fresh salads and simple techniques. It’s a tasty recipe for introducing your kids to fresh salads and yummy salmon.

Ingredients

  • 4 slices whole-wheat bread, cut into ½-inch cubes
  • ¼ cup olive oil, plus 3 tablespoons
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 8 ounces salmon fillets
  • 1 large bunch of kale (about 5 cups), stems removed, cut into bite-sized pieces
  • 1 tablespoon Worcestershire sauce
  • Juice of ½ fresh lemon
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup chopped black olives
  • 1 egg

Before You Start

Kids can help prepare ingredients—if they can safely use a knife, have them chop cubes of bread. Tearing bite-sized kale pieces off the stem, then place in a bowl for washing. Juice half a lemon, ensuring no seeds are in the juice.

Make Breadcrumbs

Preheat the oven to 275 degrees. In a large bowl, combine bread cubes with 2 tablespoons of olive oil, sprinkle of salt, and pepper. Bake for 15 minutes or until golden and dry—be sure not to burn them!

Cook Salmon

Season salmon with salt and pepper. Warm 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the salmon skin-side down and cook for five minutes, then flip and cook for two more minutes, or until the fish is firm. Remove skin.

Build the Salad

In a large salad bowl, add the washed kale. Place the whole uncracked egg into a cup with hot water and let sit for five minutes. In a small bowl, whisk together ¼ cup olive oil, Worcestershire sauce, lemon juice, salt and pepper. Crack the egg into the dressing and whisk until well combined.

Add the dressing to the kale and massage in so that the kale is well coated. Flake the cooked salmon over the salad, and top with grated Parmesan, croutons and black olives. Toss well to combine.

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