Family-Stlye cobb salad (Solidstarts)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove and compost the outer leaves of the head of lettuce. Separate the leaves from the core, wash them in cool water, then dry thoroughly. Thinly slice the leaves into ribbons. Transfer the lettuce to a large serving bowl or platter.

Step 2

Slice the avocadoes in half and compost the pit. Use a spoon to scoop out the flesh, then compost the peel. Cut the flesh into the age-appropriate sizes described above.

Step 3

Wash the tomatoes, remove and compost the stem, and slice into large wedges.

Step 4

Wash the cucumber, then slice in half lengthwise. Use a spoon to scoop out and compost any seeds. Slice the cucumber into half-moon pieces.

Step 5

Shred the leftover chicken.

Step 6

Peel and compost the eggshells. Slice the eggs into

Step 7

Crumble the goat cheese.

Step 8

Slice the olives into rings. Make sure all pits are removed.

Step 9

Arrange the salad ingredients on top of the lettuce. Get creative and use the produce to make a rainbow or a colorful pattern, or just pile all the ingredients on top. Invite toddlers and preschoolers to help with this part of the meal prep!

Step 10

Pour the olive oil and squeeze the lemon over the salad, taking care to remove any seeds that fall in the bowl.

Step 11

Use two large spoons (or your hands!) to mix everything together at the table—another fun activity for young children who are learning how to follow directions!

Step 12

Serve a couple of heaping spoonfuls in a bowl that suctions to the table for babies or on a plate for toddlers and older children. Serve yourself and other family members, then store the remaining salad in an air-tight container in the fridge for up to 2 days. Let your child scoop the salad with hands or offer a fork to encourage utensil practice. Eat alongside your child to show how it’s done!