Set out all the ingredients so you can add them to your salad as you go.

Prepare the plates and let your kids add the mixed greens to each one.

For the mushroom chili, sauté 1/2 onion, chopped mushrooms, kidney beans, and 1/2 packet of taco seasoning for a couple of minutes. Add the tomato sauce and 1/4 cup water (about 60 ml), then simmer on low heat for 10 minutes, stirring occasionally.

Make the pico de gallo by chopping the vegetables by hand and adding the other half of the taco seasoning packet. Drizzle with a little oil and apple cider vinegar, and add chopped cilantro.