When it comes to veggies, kids and dinner time…. many things can happen! Youngsters are sometimes very reluctant when they hear the word “salad”. These three suggestions will surely change their minds! Mixing vegetables with more “accepted” or familiar ingredients may be the door to more interest and less fussing at the table!
Avocado Egg Salad (over or in between a yummy toast!)
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Creamy avocado and spicy Dijon mustard replace mayonnaise in this new twist on an old favorite. Get the recipe here.
Sweet Corn and Roasted Red Bell Pepper Salad
Another easy and delicious recipe coming at you, don’t worry if you can’t get your hands on fresh corn you can totally use canned or frozen corn. The roasted red peppers are such great contrast to the crunchy sweet corn that makes this salad work so perfectly together. Get the recipe here.
Palm Heart Salad
A traditional Mexican salad that’s both easy whip up and delicious!
This mouthwatering recipe of aguachile de palmito is the vegan version of a popular Mexican dish similar to ceviche. In fact, you could add shrimp or any other type of seafood to this recipe should you wish.
It’s a refreshing dish, with few ingredients, perfect for an appetizer, a side dish, or to serve to your vegan or vegetarian friends.
Serve over tortillas with slices of avocado, or enjoy it just by itself. Get the recipe here.