Little Hand Salad

There were many a night before Audrey was eating solid foods that we had salad for (or with) dinner. Now that I have a toddler who eats what we eat, I can’t throw a big bowl of leafy greens in front of her and expect it to be ok.  Greens are hard for 2 year olds to handle.  Texturally, they can be tough to chew and swallow; stomach-wise, they can be tough on such small digestive systems.  So, I create for Audrey these little hand salads.  Basically a deconstructed version of what we’re having.  She can have it as an accompaniment to meat or fish, as a side to pasta, or as an appetizer before her main course.  And by appetizer I mean a way to keep her occupied while I cook dinner.  You can use whatever vegetables you have on hand that are safe for toddlers.  Below are some of my favorite veggies to serve.  Oh, and don’t forget a fun dipping sauce.

Our favorite little hand salad veggies:

1. Shredded carrots

2. Sliced grape or cherry tomatoes

3. Broccoli or cauliflower florets

4. Diced avocado

5. Thinly sliced cucumber and/or radishes

6. Shredded purple cabbage

7. Red, yellow, orange or green pepper strips

8. Thinly sliced zucchini or yellow squash rounds

Our favorite little hand salad dips/dressings:

1. Maple-mustard vinaigrette (shown here, recipe below)

2. Honey-mustard

3. Balsamic vinaigrette

4. Eggplant dip

5. Tzatziki

6. Hummus

7. Guacamole

Print

Maple-Mustard Vinaigrette

Ingredients

1. 2 tablespoons extra-virgin olive oil

2. 1 tablespoon apple cider vinegar

3. 2 teaspoons pure maple syrup

4. 1½ tablespoons Dijon mustard

5. Sea salt and black pepper

Instructions

1. Whisk together oil, vinegar, maple syrup, and mustard. Season to taste with a pinch of salt and pepper.

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