This salad has lots of colour and contrasting textures which kids find appealing. Add more crunch with a few seeds or top with a little chicken, if you like. It goes well with our quickfire lasagne and muffin pizzas, too.
a handful of baby carrots
a handful of mange tout
8 tbsp olive oil
1 tsp gluten-free Dijon mustard
salt and pepper
1 cos lettuce
a few leaves of raddichio
a handful of chives
leftover shredded roast chicken (optional)
sunflower or pumpkin seeds, to garnish (optional)
Takes 15 minutes
1. Boil the kettle. Show the children how to peel the carrots and cut them into little lengths. Shred the mange tout along their lengths too. Put a pan of the boiling water on the stove and steam the carrots and the mange tout for 10 minutes using a steamer insert, if you have one, or a colander sat on top of the pan and topped with a smaller pan lid.
2. Meanwhile chop the lemon in half and get the kids to squeeze the juice into an old jam jar with a lid (or they can use a juicer with a tray like this one then transfer it). Get them to count out the tablespoons of olive oil, decanting straight into the jam jar as they go, then add the mustard plus a little salt and pepper. Screw the lid on (ensure they've done this tightly) then let them shake it up thoroughly. Kids like making salad dressings.
3. Now show them how to peel, core and destone the avocado then slice the avocado into lengths. Finely chop the cucumber into rounds. Thinly shred the lettuce and the raddichio and get the kids to scatter it all in a large mixing bowl.
4. Add the steamed carrots and mange tout and get the kids to snip over some chives with kitchen scissors. Pour over the dressing, give it all a good toss with salad tongs then transfer to plates and add the chicken and seeds, if you like.