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Nickelodeon star Lizzy Greene wants to help kids enjoy Meatless Mondays

Strawberry-spinach wraps are a light summer lunch that's sure to please

All Animals magazine, July/August 2016

by Kelly L. Williams

  • Nickelodeon star Lizzy Greene talks about her love for animals and why she wants kids to go meatless on Mondays. Composite image courtesy of Lizzy Greene; composite image from Kroljaaa on iStockPhoto

Lizzy Greene’s official website says it all: “Actress, Artist & Animal Lover.” At 13, Lizzy already has an impressive résumé, with a stint in a children’s improv troupe in Texas, years of gymnastics training and her current role co-starring in Nickelodeon’s Nicky, Ricky, Dicky & Dawn. And Lizzy is looking to add another role to her credits—that of animal advocate.

Animals have always been a big part of Lizzy’s life. She grew up with German shepherds, and her family’s current pet is a 110-pound German shepherd named Jett. On air, she shares the screen with Squishy Paws, a terrier who features prominently in many of Lizzy’s Instagram photos. In second grade, she stationed herself outside her school to ask for donations to a local animal shelter. And Lizzy recalls that she has always “wanted to be a veterinarian and take care of animals and bugs.”

Find more animal-friendly recipes

Now she’s expanding her circle of compassion to include farm animals. After reaching out to The HSUS asking to get involved with the Meatless Monday campaign, she says she wants “to save a few more lives and force humans to eat healthier.” And she’s encouraging the under-20 crowd to take part. “It’s so easy to love animals,” Lizzy says.

It’s easy to eat animal-friendly foods, too. While Lizzy admits she has a sweet tooth, she also loves fruit—particularly strawberries. But berries aren’t just for dessert. This Lizzy-approved strawberry-spinach salad wrap is an easy way to incorporate fresh, seasonal berries into lunch or dinner.

Strawberry-Spinach Salad Wraps with Orange Poppy Seed Dressing

Serves 4-6 // Recipe by staff writer Kelly L. Williams

  • Strawberry-spinach salad wraps make for a light lunch. Photo by Amie Chou/The HSUS.


4-5 12-inch flour tortilla wraps
2 cups baby spinach, loosely packed
2 cups arugula, loosely packed (or more baby spinach)
1 pint strawberries, tops removed and sliced thin
1 avocado, diced
1/3 cup toasted almonds (optional)



For the dressing

1/3 cup olive oil
1/3 cup orange juice
1 tablespoon agave nectar or maple syrup
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1 tablespoon poppy seeds


1. Prepare the salad by combining the spinach, arugula, edamame, strawberries and avocado in a large bowl. Toss gently to combine.
2. Using an immersion blender or a whisk, combine all dressing ingredients except the poppy seeds until emulsified, then stir in the poppy seeds.
3. Pour most of the dressing over the salad ingredients and mix well. Reserve 1 to 2 tablespoons of dressing for the wraps.
4. To assemble the wraps, brush a little of the reserved dressing on a tortilla and then add the salad ingredients. Sprinkle a few toasted almonds, if using, over the salad, then roll up the wrap.

PER SERVING (assumes 6 servings): Calories: 391; Fat: 23 g; Carbs: 33 g; Protein: 10 g; Sodium: 289 mg.

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