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Meatball and Tomato Salad
Make this salad in the heart of the summer when the heirloom tomatoes are at their best!
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Course
Main Course
Servings
4
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.