St. Patrick’s Day School Lunch

Who needs artificial dyes when you can have naturally tasty green food?! This St. Patrick’s Day School Lunch is so much fun!

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If you haven’t figure it out by now, making school lunch fun and exciting is my passion. This St. Patrick’s Day School Lunch was a blast to make! What would you put in your kid’s St. Patty’s Day school lunch? Let me know in the comments! 

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St. Patrick’s Day School Lunch

Who needs artificial dyes when you can have naturally tasty green food?! This St. Patrick's Day School Lunch is so much fun!

5 from 1 vote

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Course: Lunch

Cuisine: American

Servings: 1

Author: Catherine McCord

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Ingredients  

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Shamrock Sandwiches:

• ▢ 1 spinach tortilla
• ▢ 1/2 cup whipped cream cheese
• ▢ 1 small handful fresh baby spinach
• ▢ 1/2 lime, juiced
• ▢ 1 pinch kosher salt

Easy Guacamole:

• ▢ 1/2 ripe avocado
• ▢ lime juice to taste
• ▢ 1 pinch kosher salt
• ▢ leftover pieces of spinach tortillas from sandwich

Ombre Veggie Salad:

• ▢ broccoli cut into bite sized pieces
• ▢ cucumber sliced into coins
• ▢ green bell pepper diced into large pieces
• ▢ celery cut into short sticks

Other Ingredients:

• ▢ kiwi cut with a melon baller
• ▢ green grapes
• ▢ edamame

Instructions 

For the Shamrock Sandwiches:

• In a food processor, combine whipped cream cheese, fresh baby spinach, lime juice, and salt. Pulse until creamy. Use a large (about 4inch) shamrock cookie cutter to cut the spinach tortillas, and spread with the green cream cheese. Top with second shamrock cutout to form a sandwich. Save the leftover tortilla scraps for the next step!

For Easy Guacamole and Crispy Tortilla Chips:

• Simply mash together avocado, lime juice, and a pinch of salt. Serve with Crispy Tortilla Chips. Use a smaller shamrock cookie cutter to cut the remaining spinach tortillas, place on a baking sheet, and bake at 400 for 5 minutes, until lightly golden brown and crisp. 

For the Rest of the Lunchbox:

• Combine the broccoli, cucumber, green bell peppers, and celery in a compartment of the lunchbox to form the ombre green veggie salad.
• Place the kiwi melon balls, grapes and edamame in other compartments.

Nutrition

Calories: 785kcal | Carbohydrates: 55g | Protein: 16g | Fat: 59g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 115mg | Sodium: 905mg | Potassium: 839mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4601IU | Vitamin C: 28mg | Calcium: 313mg | Iron: 5mg

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