Meatball and Tomato Salad
Make this salad in the heart of the summer when the heirloom tomatoes are at their best!
Ingredients
- 1 lb. lean ground bison
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided
- ¼ cup canola oil divided
- 1 teaspoon lemon zest divided
- 2 Tablespoons fresh lemon juice
- ¼ cup plain non-fat Greek yogurt
- 1 Tablespoon water
- 1 Tablespoon chopped fresh chives
- 4 cups packed arugula
- 2 cups sliced heirloom tomatoes
- 1 ripe medium avocado quartered and sliced
Instructions
- Stir together ground bison, ½ teaspoon salt, and ½ teaspoon pepper in a bowl; shape into 12 meatballs.
- Heat 1 Tablespoon oil in a nonstick skillet over medium-high. Add meatballs; cook until browned on all sides, about 12 minutes. Remove from heat.
- Whisk together lemon juice, remaining 3 Tablespoons oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a small bowl.
- Stir together yogurt, 1 Tablespoon water, chives, and lemon zest in a separate small bowl.
- Toss together arugula and 2 Tablespoons oil mixture in a large bowl; place 1 cup mixture on each of 4 plates.
- Toss together tomato slices and avocado and mix with the remaining oil mixture.
- Divide evenly among the plates. Place 3 meatballs on each plate; drizzle each with 1 Tablespoon yogurt mixture.
Notes
Recipe from Southern Living Magazine.