Underwater salad

My boys enjoy salad but it just seems so much more appealing when it looks cute and fun. It’s a great afternoon snack.

The long, lazy days of summer holidays are a distant memory – boo hoo. But it’s still sunny and warm and thoughts of the beach flash behind our sunnies. What better way to pay homage to summer than with a salad celebrating our beautiful underwater fauna.

Joe is helping me prepare, and then tucking in with real delight.




  • cucumber
  • celery
  • carrot
  • red capsicum/bell pepper


Step 1 Slice cucumber quite thickly then cut in half to make the jellyfish body.

Step 2 Use a peeler or sharp knife to take thin slices off a baton of celery for the tentacles.

Step 3 Use a large carrot to make the head of the fish.

Step 4 And add a tail.

Step 5 Before adding fins.

Step 6 Use cucumber flesh and skin to give them big, cartoony eyes.

Step 7 Then I moved the fish to make room for the starfish!

Step 8 Use a sharp knife to cut a star shape from the large cheek of a capsicum (cutting inside out gives a sharper result).

Step 9 Giving it eyes just brings it to life.

Step 10 And finally, finely chop some of the leftovers for the seabed.


Judith Yeabsley is a mum of two boys who is
passionate about healthy food for kids. Her blog
The Art of Nutrition is a popular place to find inspiration for fun, healthy, creative food for kids big and small. Judith describes her mission as “how to present healthy food creatively so it is delicious looking and impulse-creating, so kids can’t wait to tackle the plate”. The focus is fruit, vegetables and whole grains. The plates are designed to be made by the average time-poor parent, in the average kitchen, using readily available ingredients and working on a budget.

First published: Feb 2015
Last updated: April 3 2017
Last science review: October 10 2016

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