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:
- Shredded carrots
- Sliced grape or cherry tomatoes
- Broccoli or cauliflower florets
- Diced avocado
- Thinly sliced cucumber and/or radishes
- Shredded purple cabbage
- Red, yellow, orange or green pepper strips
- Thinly sliced zucchini or yellow squash rounds
Our favorite little hand salad dips/dressings:
- Maple-mustard vinaigrette (shown here, recipe below)
- Honey-mustard
- Balsamic vinaigrette
- Eggplant dip
- Tzatziki
- Hummus
- Guacamole
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure maple syrup
- 1½ tablespoons Dijon mustard
- Sea salt and black pepper
- Whisk together oil, vinegar, maple syrup, and mustard. Season to taste with a pinch of salt and pepper.
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