Fresh Squeezed Salad and Bucket-Filling

As we were driving home from school the other day I overheard my kindergartner talking about bucket-dipping. Hmmmmm? Have you heard of this before?

“What’s bucket-dipping?” I asked.

Here’s how she broke it down for me:

“Mom, if someone is being mean to you or if they say they don’t like you, that’s bucket-dipping. If you want to have fun and be happy with lots of friends you have to have a full bucket. You can be a bucket-filler too. If you see someone who’s sad and you ask them if they want to play with you, that’s bucket-filling.”

Of course. So simple and so true. Sometimes you just need perspective from a kindergartner.

I am going to keep this concept of being a bucket filler close to my heart as we move into the season of giving thanks and spreading joy. 

I truly am so thankful for all the family and friends in my life that overfill my bucket.

Let’s be real, the holidays can be stressful. To be a good bucket-filler to others, you need to make sure to take care of yourself. It’s the old put your own oxygen mask on first to better help others concept. For me this means to eat fresh, exercise and stay far away from Ala Moana for the month of December!

This salad is inspired by a drink from Lanikai Juice. When you make it you will see why, your whole kitchen will smell like fresh squeezed juice. The juice is great for digestion and combating stress, I don’t see why the salad would be any different.

So let’s do this. Gather your ingredients. You will need a food processor with the grater blade or a vegetable spiralizer.

Ingredients

1 cucumber, peeled

1 carrot, peeled

2 beets, peeled

1 inch ginger, peeled

1 Asian pear

4 leaves kale, washed with stem removed

juice of 1 lemon

1 TB honey

2 TB apple cider vinegar

chopped peanuts to garnish

Set up your food processor with the grater blade on.

Add the kale, cucumber, carrot, pear, beets and ginger to the food processor.

Then pour it all into a salad bowl.

If you are using red beets you might want to grate them separately so they don’t stain everything pink. You can add them to the rest just before eating.

In a small bowl mix the lemon juice, honey and apple cider vinegar. Taste and adjust it to how you like it.

Pour the dressing over the grated salad and garnish with chopped peanuts and micro greens if you are so lucky to have found them at your farmers market.

Happy Bucket Filling Season!