I love having a salad for lunch. Sometimes, my kid does, too. Contrary to the popular idea, salads are not “just vegetables.” My salads are a powerhouse of nutrition. While trying to make this recipe, be flexible. if you are missing an ingredient, don’t stress it. The salad turns out just fine without the celery or the beets or even the pumpkin seeds. Tomatoes are an interesting substitute for carrots and basil works instead of parsley, if indeed,  you are using tomatoes.

Here’s what my two year old and myself had today ( and I promise you a post onj how to make your kids eat veggies! 🙂

Makes about 3-4 portions:

Mixed greens or arugula, 2 cups

Shredded carrots, 3/4 cup

Beets, raw and grated 1/2 cup

Cucumber, sliced, 1 large

Celery, diced – 2 stalks

Shallots, diced, 1/4 cup

Parsley, diced 1/4 cup

Avocado, sliced – 1 medium

Chickpeas, 1 can, drained

Pumpkin seeds, roasted, 1 small cup

Tofu (or cooked chicken,) cubed, 1 small cup

Extra Virgin Olive oil, salt and papper to taste.

Lemon juice to taste (optional)


Mix all of the vegetables, except for the beets and the avocado (avocado is, technically, a fruit.) Arrange avocado slices on top and sprinkle them with lemon juice, if using it. Arrange the grated beets on top (beets tend to color other veggies red, so it’s not a visually appealing idea to mix them in.) Put the tofu or the chicken on top of the beets. Put the chickpeas on top (be creative with how you arrange them.) Sprinkle with pumpkin seeds. Put the olive oil and the salt/pepper in. Lunch is ready!