Editor’s Note: A hearty well done to Harper, daughter of Kim Watkins of inSHAPE Fitness on coming up with this recipe. Start ’em young! :)
When you walk in your door, and your five-year old daughter has an idea for a recipe, you may think that it’s for cookies or some other sweet treat. How exciting when she points to melon and cucumbers to start a dish!
Ingredients
- 2 cups fresh kale
- 1 cup baby cucumbers (kirby’s will do nicely), cubed
- 1 cup cantelope melon, cubed
- 1/2 cup Fage Greek yogurt
- 1/2 cup ricotta cheese
- 1/2 tsp salt, or more, to taste
Preparation
Blanche kale by dropping in to boiling water for about 3 minutes, then flashing it in cold water to stop the cooking process. Drain off completely. I also squeezed the kale with my fingers to get as much water out as possible. Mix yogurt, ricotta, and salt together. Fold sauce into the three main ingredients and enjoy.
To help make this a complete meal, we made some bulgur “rice”, and served the salad over the top. Farro or quinoa would also work perfectly here, so feel free to plate with your favorite grains. Enjoy!
And, by all means, let us know if you like it. Harper is SO excited to have her first creation appear!
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