Kids can grow a handy container of organic salad greens by the door to pick for dinner as lettuces like some shade. A secret to making great salads is less is more. Too many ingredients muddle the flavors and not all ingredients go together. First wash all the greens in a salad spiner, a plastic strainer kids can use to spin the leaves dry. Kids can taste each leaf to decide which type of greens will be the bases of their salad. Some lettuces and greens have complementary flavors and a mix of greens adds texture and visual appeal. Kids can add one or a variety of veggies that are especially yummy in salad, such as, radishes, carrots, broccoli, peas, celery, corn, or asparagus. Kids can slice or grate raw veggies, tasting each ingredient to make sure it doesn’t become too busy. Kids can also roast or grill veggies for their salad. For texture and protein, kids can add nuts, seeds, croutons, beans, or chickpeas. For sweetness, fresh or dried fruits can be added. Capers and olives add saltiness, pickles add sharpness, and peppers add spice. Just before serving, kids can dress the salad sparingly, as overdressing drowns the leaves and masks their delightful flavors. For delicate greens, kids can dress it lightly with organic vinegar or lemon and extra virgin olive oil. For sturdier greens or cabbage, kids can use a richer and thicker dressing with tahini or soy yogurt. Kids can toss the salad in a large bowl, making sure all of the leaves are coated very lightly with dressing and sprinkle sea salt from above to distribute it evenly. There are so many choices; kids can make a different salad every day with what is in season in the garden.