Baby Food Recipe (12 - 18 month olds) - Green Finger Food Salad with Tahini Dressing

A quick and easy toddler recipe. A bowl of green veggies doesn’t have to be a bland affair. With its textures and flavours, this recipe makes salad fun! Best introduced to your baby from 12 months of age.

Ingredients

1 Lebanese cucumber, sliced
4 asparagus spheres, trimmed and chopped
6 green beans, trimmed and chopped
1⁄2 cup broccoli florets, chopped
1⁄4 cup pitted Kalamata olives
Dressing:

3/4 cup yoghurt, full fat milk or plant based
zest from 1⁄2 lemon
1 lemon, juiced
1 tbsp. olive oil
2 tbsp. tahini
handful of fresh herbs such as parsley, dill, mint or basil
salt and pepper to taste
Optional:
Crumbed feta to serve (or vegan alternative)
Avocado

Finger Food Salad

Great for baby-led weaning, when your baby can hold and crunch on food themselves (12 months onwards).

Bring a medium saucepan to a boil and steam the broccoli for 5 minutes, then add in the asparagus and green beans and cook for another 5 minutes or until all your vegetables are tender.
Prepare the dressing. Place the yoghurt, lemon zest, lemon juice, olive oil, tahini and herbs into a food processor and pulse until completely smooth. Add salt and pepper to taste if you wish.
Transfer the cooked vegetables into a large bowl and add in the cucumbers and olives. Pour over the dressing and toss until all the vegetables are well coated.
Serve with crumbed feta (or a dairy-free alternative) and avocado slices.

This dressing tastes great on pretty much any vegetable, so feel free to mix and match your vegetables based on seasonability and personal preferences.