Categories: Salad
Ingredients
- 1 lb. ground sirloin
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1/4 cup canola oil, divided
- 1 tsp lemon zest, plus 2 tbsp fresh juice, divided
- 1/4 cup Greek yogurt
- 1 tbsp water
- 1 tbsp fresh chopped chives
- 1 tbsp fresh chopped dill
- 4 cups packed arugula
- 2 cups sliced heirloom tomatoes
- 1 ripe medium avocado, quartered and sliced
Directions
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Stir together ground sirloin, 1/2 tsp salt and 1/2 tsp pepper in a bowl; shape into 12 meatballs. Heat 1 tbsp oil in a nonstick skillet over medium-high. Add meatballs; cook until browned on all sides, about 12 minutes. Remove from heat.
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Whisk together lemon juice, remaining 3 tbsp oil, remaining 1/2 tsp salt and remaining 1/2 tsp pepper in a small bowl. Stir together yogurt, 1 tbsp water, chives, dill and lemon zest in a separate small bowl.
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Toss together arugula and 2 tbsp oil mixture in a large bowl; place 1 cup mixture on each of 4 plates. Toss together tomato slices and 2 tbsp oil mixture in the same bowl; add 1/2 cup tomatoes to each plate. Gently toss avocado slices with remaining 1 tbsp oil mixture in bowl; divide evenly among plates. Place 3 meatballs on each plate; drizzle each with 1 tbsp yogurt mixture.