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Meatball and Tomato Salad - Cooking with Tami
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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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Servings: 4
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Stir together ground bison, ½ teaspoon salt, and ½ teaspoon pepper in a bowl; shape into 12 meatballs.        
  2. 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.
  3. Whisk together lemon juice, remaining 3 Tablespoons oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a small bowl.
  4. Stir together yogurt, 1 Tablespoon water, chives, and lemon zest in a separate small bowl.
  5. Toss together arugula and 2 Tablespoons oil mixture in a large bowl; place 1 cup mixture on each of 4 plates.
  6. Toss together tomato slices and avocado and mix with the remaining oil mixture.
  7. Divide evenly among the plates.  Place 3 meatballs on each plate; drizzle each with 1 Tablespoon yogurt mixture.

Notes

Recipe from Southern Living Magazine.