Zoe’s Summer-on-a-Stick Salad Sticks with Yogurt-Mint Dip
Serves: As many as you like!
Prep time: 5 mins
Radishes, top and tailed
Iceberg lettuce, chopped into bitesize chunks
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.
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.
Charlotte Radcliffe RNutr