Garden Kale Salad
This was a favorite recipe when I was teaching in the school gardens. Students would help decide what we wanted the salad dressing to taste like then we would all work together to make a Kale Salad. While easily overlooked, a salad on your holiday table is never a bad idea. In the fall Kale is growing happily in school gardens and is easy to get at farmers markets. This recipe is a great starting point for any Kale Salad. Feel free to add or take away whatever suits your tastes.
Ingredients:
1 Bunch Kale
1/2 Lemon
2 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Garlic Clove
1/2 Teaspoon Maple Syrup
1/2 Teaspoon Dijon Mustard
Optional: Salad toppings! Nuts, dried cranberries, sliced apples, anything you like.
First strip the kale leaves from the stems and slice or tear them into bite sized pieces. Then put them in a bowl with the juice of half a lemon. Massage the leaves until they go from a dark green to a brighter, vibrant green. This is a great step to get help from the younger chef in your kitchen.
Next it’s time to make the dressing. Take a jar that you have a lid for and add the olive oil. Then smash your garlic clove and add it to the oil with a little salt. The maple syrup and dijon mustard are recommendations but you can change the ratios to your taste. Want a sweeter dressing? Add more syrup. Don’t have syrup? Honey works well, too! You can also add the juice from the other half of your lemon for a brighter dressing. Add whichever ingredients you prefer with the apple cider vinegar then close the lid and shake.
Another great activity to get some help from younger chefs. Once mixed taste the dressing and adjust seasoning to taste. Then remove the garlic clove, and dress the salad before serving with any toppings you may have. Toss then enjoy!
Emma Serr is an artist and a student studying Studio Art at SBCC. Emma has a background in art and customer service, having worked as a camp counselor at sewing camp and assistant for sewing events and classes, and display manager and cashier in previous positions, and was recently a nanny to several young children. Emma first found us as a customer who loved what Art From Scrap represents!
Veronica grew up in San Diego and spent her last four years in San Luis Obispo studying Animal Science at Cal Poly. As an undergrad she learned lots about livestock, agriculture, and wildlife. Veronica is very passionate about conservation and sustainable agricultural practices. Veronica has spent many summers working in environmental education at various zoos and museums and loves introducing kids to the plants and animals that coexist with us. In her free time, she likes to sit at the beach and read, take dance classes, roller skate, and walk around fancy neighborhoods to look at the houses.
Lu’s love of all things Earth began at James Madison University in Virginia, where they got their Bachelor’s degree in Biology. Lu has a Master’s degree in Spatial Ecology- the study of how creatures interact across landscapes- from East Carolina University, where they studied rock pools along a river and the critters that dwell in them. Lu is thrilled to be teaching budding scientists about the Earth and why it’s important for us to protect and preserve the environment. 
Lydia
Jenny joined Explore Ecology first as an Environmental Educator, then as a Program Coordinator, and most recently moved into the newly created Programs, People & Culture position. Prior to Explore Ecology Jenny worked in science research and consulting, however her passion has always been science education and outreach. Jenny loves all things related to the ocean, especially free diving, and enjoying the beauty and wonder that is the underwater world. Her greatest life passion is traveling, which she hopes to do more of again soon.
Ian Docktor
MELISSA BROOKS
Lindsay Johnson
