Kale Salad – Farm to School Style

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.

a remove the leaves from the stem

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.

massage or dress

massage the kale

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.

add sunflower seeds


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



One thought on “Kale Salad – Farm to School Style

  1. Pingback: Open House – Mark your calendars! | Alachua County Farm to School

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