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Kangkung Pomegranate Salad

“I wanted to feature locally grown produce that is abundant most everywhere in my island’s villages, but more importantly is healthy and affordable,” writes Genzo. “Our parents always remind us to eat the seasonal fruits and vegetables around us because they are locally grown naturally and are healthy and free from preservatives and chemicals. I would serve along with it a fresh and tropical coconut-avocado shake. I also enjoy fresh papaya salad.” To make it heartier, add turkey breast, as well as chunks of avocado. - Genzo Gonzales, age 11, Northern Mariana Islands

Makes 2 servings

Ingredients:

  • 1/2 cup pomegranate seeds or dried cranberries
  • 1/2 cup freshly and roughly grated young coconut, or shredded unsweetened coconut
  • 1 large guava, cut into bite-size pieces
  • 1/2 cup cherry tomatoes, cut in half
  • 2 cups freshly cut young sprouting kangkong leaves, or spinach
  • Juice of 1 tangerine
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • Salt and freshly ground black pepper

Preparation: 

  1. In a large bowl, stir together the pomegranate seeds or dried cranberries, coconut, guava, tomatoes, and kangkong leaves or spinach.
  2. In a small bowl, whisk together the tangerine juice, oil, honey, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat. Serve and enjoy.

209 calories; 3g protein; 31g carbohydrates; 10g fat (6g saturated fat); 120mg sodium

More information about the Kids' State Dinner:

  • Check out the other winning 2013 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.