Who needs artificial dyes when you can have naturally tasty green food?!
What other green foods would you add to this St. Patrick’s Day School Lunch? Here’s a peek at what’s inside:
Shamrock Sandwiches: Spinach Tortillas with Green Cream Cheese.
In a food processor, combine whipped cream cheese, fresh baby spinach, lime juice, and salt. Pulse until creamy. Use a shamrock cookie cutter to cut the spinach tortillas, and spread with the green cream cheese.
Easy Guacamole. 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.
Ombre Veggie Salad: Broccoli, Cucumber, Green Bell Pepper, Celery.
Kiwi cut with a melon baller.