Greek-Style Meatball Salad

Serves 2

The turkey meatballs—flavored with garlic and oregano—are wonderful on this crunchy and colorful salad, but they would be equally good on a pile of zucchini noodles and topped with a compliant marinara sauce.

Prep: 15 minutes

BAKE: 20 minutes

Total: 35 minutes

• FOR THE MEATBALLS
• 1 large egg
• ¼ cup almond flour
• 3 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces ground turkey

• FOR THE LEMON-AVOCADO SALAD
• ½ small avocado, pitted and peeled
• ¼ cup unsweetened flax milk or Whole30-compliant coconut milk
• 1 to 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons chopped fresh mint
• 1 bag (9 ounces) hearts of romaine
• ½ English cucumber, sliced, slices quartered
• ⅔ cup drained roasted red pepper, patted dry and chopped

MAKE THE MEATBALLS: Preheat the oven to 400°F. Line a baking pan with parchment paper.

In a medium bowl, whisk the egg until lightly beaten. Stir in the almond flour, garlic, oregano, salt, and black pepper. Add the ground turkey and gently mix to combine. Shape the mixture into 8 meatballs and place on the pan. Bake for 18 to 20 minutes, until the internal temperature is 165°F.

MA KE THE LEMON-AVOCADO SALAD: Meanwhile, in a blender combine the avocado, flax milk, lemon juice, garlic, salt, and black pepper. Cover and blend until smooth. Transfer the dressing to a small bowl and stir in the mint.

Arrange the romaine on serving plates. Top with the cucumber, roasted pepper, and meatballs. Drizzle with the dressing and serve.