End-of-Summer Salad

SERVES

4-6

PREP TIME

20 minutes

COOK TIME

25 minutes

INGREDIENTS

plant based protein

1 Package Pure Farmland Plant-Based Homestyle Meatballs
4 cups of leafy greens (spring mix or spinach recommended)
2 ears of corn, kernels shaved from cob (or 15.25 oz. canned corn)
1-2 ripe avocados
8-10 strawberries, or as many as desired
2-3 handfuls of blueberries, or as many as desired
2-3 handfuls of walnuts, halved
4-6 strips of bacon (optional)




DIRECTIONS

Preheat oven to 375°F. Place meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F.

While meatballs bake, prepare the veggies— Rinse leafy greens and berries; remove pit and cube avocado. Slice strawberries as desired.

Recommended cooking method for crisp corn kernels: Microwave corn cobs one at a time with husk intact, cooking on high for 2 minutes. Flip over and microwave for an additional minute. Cut half an inch off from bottom of ear. Hold the corn from the top and the cob should easily slip out of its husk, completely clean! Canned corn can be used in place of fresh corn.

Combine meatballs, greens, avocado, berries, corn, and walnuts in a large bowl. Toss with favorite vinaigrette and serve. Enjoy!

Optional: Sprinkle with crispy bacon bits before serving.

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