February 6, 2014

Meatball salad

Sometimes salad inspiration comes from what’s left over from dinner that can be added to leaves, and this was one of those but it turned out to be a really happy salad and it’s not on the regular list. We had grassfed meatballs for dinner ~ I keep them pretty simple, good meat, a beaten egg, a little gf ground oat flour, salt, pepper and cayenne pepper, then roll them in oat flour and bake them. I made a few extra and then for the next day’s lunch threw them on a bed of romaine with avocado chunks, peas, raisins and sunflower seeds. For me with the creamy avocado I don’t need a dressing but for Jared I used a clean raspberry vinaigrette. With the juicy red meat, creamy avocado and crispy romaine it’s almost like a burger in salad form 😉


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