Mexican Street Corn Salad
1 Package Pure Farmland Plant-Based Homestyle Meatballs
4 cups shredded/chopped kale
1 avocado chopped into chunks and divided
2 Tbsp. lime juice
1/8 tsp. sea salt
1 1/2 cups Mexican street corn salad (recipe linked)
1/3 cup crushed/chopped tortilla chips
cotija cheese for topping*
Add kale, 1/2 avocado and lime juice and sea salt into a large bowl. Use your hands to massage the kale with the avocado, lime juice and salt until all the pieces of kale are coated.
Heat oven to 375°F. Place Plant-Based Homestyle Meatballs on an 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.
Add your Pure Farmland Plant-Based Homestyle Meatballs , street corn salad, remaining avocado chunks and tortilla chips into a bowl. Use salad tongs or a spoon to gently toss.
Portion into three bowls. Sprinkle on a little cotija cheese and drizzle with sriracha, if using.
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