Lawn Kid Recipe

Wash and dry the romaine leaves thoroughly. Chop or tear into bite-sized pieces to yield about 6 cups.

Wash the cucumber. If using a regular cucumber, peel if desired and slice into 1/4-inch rounds (about 1 cup). If using an English cucumber, slice thinly.

Peel (if desired) and shred or julienne the carrot to make about 1 cup.

Core and thinly slice the red bell pepper into strips to make about 1 cup.

Grilled chicken

Season two 4-oz chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Cooked chickpeas (vegetarian)

Drain and rinse a 15-oz can of chickpeas (or use 1 cup cooked). Optionally toss with 1/4 tsp smoked paprika and 1/4 tsp salt and warm in a skillet for 3–4 minutes.

Seared salmon

Season a 6-oz salmon fillet with salt and pepper. Heat 1 tsp oil in a skillet over medium-high heat. Sear skin-side up 3–4 minutes, flip and cook 3–4 more minutes until cooked through. Flake into large pieces.

Hard-boiled eggs

Place eggs in a pot, cover with cold water, bring to a boil, then cover and remove from heat. Let sit 9–11 minutes, cool in ice water, peel and halve or quarter.

In a small bowl or jar, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning.

In a large bowl, combine the chopped romaine, cucumber slices, shredded carrot, and red pepper slices. Toss gently to mix.

Add the chosen protein on top or toss with the salad (if using chickpeas or flaked salmon, you can toss them in).

Drizzle about half of the dressing over the salad and toss to coat. Add more dressing to taste (remaining dressing can be served on the side).

Top with 1 cup croutons and sprinkle chopped parsley if using. Serve immediately so croutons remain crunchy.