St. Patrick's Day School Lunch
Ingredients
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.
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