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 lemon
1/4 cup olive oil, plus a little extra for drizzling
2 teaspoons honey
1 mango
Small handful of sunflower seed (approximately 2 rounded tablespoons)


a. Remove stalks and tear kale into bite-sized pieces.

b. Juice the lemon.

add a 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