Leaf Finger Salad

Name: Leaf Finger Salad
Yield: 2 Servings
Ingredients: 4 iceberg lettuce leaves (large); 1 cucumber (sliced); 1 beet (shredded); 1 carrot, medium (shredded); 6 tablespoons sunflower seeds; 2 teaspoons olive oil; 2 teaspoons balsamic vinegar

Source: University of California at Davis Children's Garden Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Light and flavorful, this salad is easily doubled for entertaining or for introducing children to new vegetables! Bright and colorful beets, with crunchy carrots, cucumbers, and sunflower seeds are an easy make this salad an easy appetizer or side dish.

Makes

2 Servings

Ingredients

4 iceberg lettuce leaves (large)
1 cucumber (sliced)
1 beet (shredded)
1 carrot, medium (shredded)
6 tablespoons sunflower seeds
2 teaspoons olive oil
2 teaspoons balsamic vinegar

Directions

Wash hands with soap and water.
Lay lettuce leaves on a flat surface. Top each leaf with all ingredients: cucumbers, carrots, beets, and sunflower seeds.
Drizzle each leaf with olive oil and balsamic vinegar.
Slowly roll the leaf with all ingredients.

Notes

Learn more about: Lettuce Cucumbers Beets Carrots

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.