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Lunch Crunch

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Lunch Crunch

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Course: Lunch
Cuisine: American
Keyword: Lunch Crunch
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 458kcal


  • 4 large egg
  • 2 cup spinach
  • 2 cup lettuce, romaine
  • 1 cup cherry tomatoes
  • 2 medium carrot
  • 3 medium avocado
  • 1/4 cup Greek yogurt, plain
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 large pita, whole wheat
  • 2 cup strawberries


  • Hard boil eggs and set aside to cool.
  • Roughly chop spinach and romaine, halve cherry tomatoes, and peel and thinly slice carrots. For fun, cut carrot slices into shapes with a knife or with small metal cookie cutters if desired. Add all to a mixing bowl and toss with your favorite dressing.
  • Cut avocados in half and remove the pit. Peel and chop the eggs, then mix together with yogurt, salt, and pepper. Scoop an even amount into each avocado half.
  • Cut pitas into triangles and slice strawberries. Serve alongside salad and stuffed avocados.
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Calories: 458kcal | Carbohydrates: 43g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 188mg | Sodium: 440mg | Fiber: 16g | Sugar: 9g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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