Summer Salads: Fun Day Camp Kid Lunch Ideas

By Sherrie Le Masurier

When it comes to day camp kid lunch ideas your options are endless once you consider all the wonderful seasonal fruits and vegetables available.

Following are some of my family’s favorite summer salads that can be easily made for dinner and eaten as leftovers in our children’s kid lunch the day.

Why not plan ahead for a week of day camp lunches by making a new salad each night at dinner? When you find a summer salad recipe your children really like be sure to make a double batch so you’ll have plenty of leftovers.

The kid lunch recipes below should stay fresh for up to three days in your fridge.

Crazy Carrot Salad

 4 cups shredded carrots
 ¾ cup chopped pecans
1 cup dried cranberries
½ cup of your favorite balsamic vinaigrette dressing
Salt and pepper to taste
3 tbsp. olive oil
¼ cup feta cheese 

Heat olive oil in a sauce pan. Add pecans and stir often. Remove from heat when pecans are toasted and smell nutty. Let cool. Shred carrots and place in a large bowl. Add pecans, cranberries, dressing, salt, pepper and feta. Toss until well mixed. Portion out in individual containers.

Pasta Primavera
 
2 cups pasta, small dried
1 tbsp. olive oil
1 small onion, diced
2 cloves garlic, minced
12 cherry tomatoes, quartered
¼ cup water
¼ cup frozen peas
¼ cup frozen corn
1 tbsp. fresh basil, finely chopped
½ cup mozzarella cheese, cut into small cubes
Salt and pepper to taste

Boil pasta in water for about 10 minutes until tender. Drain and rinse in warm water. In a small saucepan, sauté olive oil, onions and garlic on medium-low heat for approx. 3 minutes. Add cherry tomatoes, frozen peas, corn and water. Sauté until heated through. Mix in cooked, drained pasta. Let cool. Toss in fresh basil and mozzarella.  Portion out in individual containers and salt and pepper to taste.

Colorful Cabbage Salad

1 cup purple cabbage, shredded
½ cup carrots, shredded
½ cup fresh cilantro, chopped 
1 lime, juice only
1 avocado, mashed
1 clove garlic, minced
2 tbsp. mayonnaise
¼ cup red onion, chopped
Salt and pepper to taste

Mix together shredded cabbage and carrots, cilantro, and red onion. Set aside. In a separate bowl, mix the lime juice, mashed avocado, minced garlic, and mayonnaise. Combine all ingredients. Pack in individual containers and season with salt and pepper.

Sesame Almond Rigatoni

1/4 cup smooth or crunchy almond butter
2 tbsp. soy sauce
1 tbsp. rice vinegar
1/2 tsp. sesame oil
2 scallions, chopped
1/2 cups cabbage, shredded
1/2 carrot, julienned
8 oz. whole wheat rigatoni

Boil the pasta for approx. 10 minutes until tender. Drain and rinse in warm water. In a small bowl, mix the almond butter, soy sauce, vinegar, and sesame oil. Pour the almond butter mixture over the cooked pasta and mix until creamy. Add the scallions, carrots, and cabbage. Toss. Divide into portion sized containers.

Cool As a Cucumber Salad

1 cucumber, sliced thinly.
½ small red onion, sliced thinly
Rice vinegar, just a splash.
1/4 tsp. dried Italian herbs.

Toss and pack in individual containers.