Zoe's Summer-on-a-Stick Salad Sticks with Yogurt-Mint Dip

Zoe’s Summer-on-a-Stick Salad Sticks with Yogurt-Mint Dip

Zoe Griffiths

Featuring:

Effort:

Complexity:

Cost:

Serves: As many as you like!

Prep time: 5 mins

Ingredients:

Radishes, top and tailed

Iceberg lettuce, chopped into bitesize chunks

Cherry tomatoes

Cooked beetroot, chopped into bitesize chunks

Celery, chopped into small pieces

Peppers, chopped into bitesize chunks

Cucumber, thickly sliced

For the dip:

150g natural low fat yoghurt

1½ tbsp chopped fresh mint

Veg Portions / Serving: 1

Recipe and photography from Zoe Griffiths

Salad sticks are a fun, attractive and engaging way to get kids more excited about veg! Perfectly portable, they are great for summer campouts, travel, picnics, lunchboxes and BBQs. Get the kids making these salad sticks this summer – it’s as fun to make as it is to eat. Why not come up with your own favourite combinations and share them with us on social, tagging @VegPowerUK and #SaladSticks.

Method:

Thread prepped ingredients onto skewers to make salad sticks, alternating the ingredients whichever way you like.

For the dip: mix ingredients together and serve with the salad sticks.

(If serving cherry tomatoes to young children, it is always best to cut them lengthways first to reduce
the risk of choking.)

Still got ingredients leftover? Toss the remaining chopped ingredients together for a more ‘traditional’ salad and drizzle with dressing or the yogurt mint dip before serving. To keep it portable, make sure you keep the salad ingredients in a separate container to the dressing/dip and add at the last minute to keep everything fresh and crisp. Add a little cooked meat or cheese, croutons or torn bread if you like.

Kids in the kitchen:

Kids can really take charge here, which is part of why salad sticks are so popular with them! Make sure to prep any chopped ingredients for them, and keep an eye on their fingers around the sharp end of the skewer, but otherwise let them build it themselves. Help them with any harder ingredients, and let them make the dip.

Zoe Griffiths

Zoe is a Registered Nutritionist with over 25 years experience working in public health at a national, regional and local level. Zoe has specialised in working with children especially projects related to increasing fruit and veg consumption such as the School Fruit and Vegetable Scheme. Zoe currently runs her own freelance nutrition business, ZG Nutrition, where she runs courses, undertakes food and health research projects and is a Nutrition writer.

zgnutrition.co.uk/

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