Here is the recipe for the kale salad elementary school students helped make for a snack during their field trip to the Farm to School Hub. It was delicious!
1 bunch of kale
1/4 cup olive oil, plus a little extra for drizzling
2 teaspoons honey
Small handful of sunflower seed (approximately 2 rounded tablespoons)
a. Remove stalks and tear kale into bite-sized pieces.
b. Juice the lemon.
c. Add half the lemon juice, a drizzle of oil, and a little salt to kale. Massage until kale wilts – about 2-3 minutes. You will notice how much the kale shrinks in size. It also become much more tender. Set aside while you make the dressing.
d. In a small bowl, which together the rest of the lemon juice with honey. Stream in the 1/4 cup of oil while whisking. Watch a dressing form!
e. Pour the dressing over the kale, and add the mango and sunflower seeds. Toss and serve.
Thanks to the Family Nutrition Program (UF/IFAS) for the great recipe – and for Robbie the Nutrition Educator!
Per serving: Calories 269; Total Fat 17 grams; Saturated Fat 2.5 grams; Total Carbohydrate 28 grams; Sugar 14 grams; Fiber 4 grams; Cholesterol 0; Sodium 170 milligrams