Veggie School Lunch #1 – Kym Salad

Does anyone else out there just dread the task of making a balanced and nutritious lunch for your kids each and every school day? I sure do! I keep checking the calendar to see when Lunch Lady and pizza days are going to roll around again.

I’ve sent some winners and some losers in the kids lunch boxes over the years and they are never afraid to let me know if I‘ve packed a real clunker (ahem…tofu dogs). But I keep trying and I’m going to share some of my successes with you over the next few months.

My dear friend Kym is a vegetarian, an amazing cook and an all around beautiful person and she kindly shared her recipe for this awesome salad that also makes a great school lunch. My kids all love it and it is fresh and tasty and really packs a punch nutritionally. To be honest, it is best made in the heat of summer when tomatoes and veggies are at their peak, but I like to make it year round to remind myself of warmer days to come.

Try it out for dinner or lunch at home first to see if your kids enjoy it as much as mine do. You can make it up ahead of time and stick it in a bowl in the fridge to use for the next day. I make this salad a LOT and it’s just as yummy served over noodles, quinoa, rice, lettuce or thrown in a wrap. And it’s always a winner when you bring it along to potlucks!

Kym Salad

1 cup cooked shelled edamame beans, rinsed and cooled
1 cup cooked sweet corn, rinsed and cooled (or use fresh corn cut off the cob in the summer)
2 cups regular or mini cucumbers, sliced
2 cups cherry tomatoes, halved
1 ripe avocado, chopped
½ cup fresh basil, chopped
1 can of organic mixed beans, drained and rinsed (I like Eden Organics brand)
Juice of 2 limes
1 tbsp seasoned rice wine vinegar
3 tbsp sunflower oil
Salt and pepper to taste
Cook edamame and corn according to package directions (I often do them in the same pot) and rinse them under cold water. In a medium bowl, combine cucumbers, tomatoes, avocado, basil, corn, beans and edamame. Toss to combine. Pour in the sunflower oil, lime juice and vinegar and gently stir into the salad. Add salt and pepper to taste. Enjoy!

kym salad in bowl

kym salad in lunchbox

2 thoughts on “Veggie School Lunch #1 – Kym Salad

  1. sounds good Lori! I make one similiar that we call rainbow salad… it’s never the same thing twice, but the name stays the same!

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