Jeni shares with us one of her kid’s favorite anti inflammatory salads

Green-Eyed Salad (serves four)

Dressing:

• 3 kiwis
• 1/2 cup extra virgin olive oil
• 2 tbsp honey
• juice of one medium lime (1 and ½ to 2 tbsp)
• ¼ tsp ground ginger
• ¼ tsp salt

Salad:

• 2 large hearts of Romaine, washed, dried well, and leaves torn (I find that younger children can best handle the crisp inner hearts over the darker ends, finely chopped)
• 4 servings (about 16 oz or more) grilled or roast chicken breast, sliced (we used leftover lemon grilled chicken – yum!)
• 1 cup blueberries (great source of antioxidants)
• 2 kiwis, cut into chunks
• ½ cup raw, unsalted nuts (we used almonds, excellent source of essential fatty acids)

Halve each of the five kiwi and scoop out the flesh with a spoon, slicing two of them into chunks to reserve for the salad.

Using a food processor, blender, or bowl with an immersion stick blender, blend the remaining three kiwis and the rest of the dressing ingredients until the dressing looks smooth and creamy.

Divide romaine among four plates. Top with sliced chicken (or diced for a little one!), blueberries, kiwi chunks, and almonds. Drizzle with the kiwi dressing and serve.

Tip: If your child tends to reject salad dressings, place his in a small dish and call it a “dipping sauce”. Better yet, invent a fun name for the sauce based on their favorite green movie star or action hero. Thank God for Shrek and Fiona! My two-year-old son called it “Monster Sauce”.

My family loved this light summer dinner and the dressing tasted great on the chicken! So, I want to know: What kinds of salads or other “greens” have your children or grandchildren learned to love?