Crunchy Mediterranean Salad with Chicken Meatballs
Ingredients
- 1 pound ground chicken organic, pastured
- 1/4 cup fresh dill
- 1/4 cup feta
- 8 mini cucumbers or 2 large cucumbers, diced
- 2 shallots diced
- 5 small red potatoes
- 1 can garbanzo beans
- 1/4 cup olive oil extra virgin, first cold pressed
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tbsp garlic powder
- 2 tsp oregano dried
- 1 tsp paprika
- sea salt and pepper to taste
- 2 tbsp fresh dill to garnish
Instructions
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Prep the chicken meatballs by mixing the ground chicken with 2 tbsp of fresh dill, 2 tbsp feta, and salt and pepper to taste. Roll the meat into ~1-2 inch balls and place on parchment paper. Cook in the air fryer at 400F for 18-20 minutes, until cooked through.
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Chop the cucumber, shallots, and 2 tbsp dill. Make the dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp dijon mustard, 2 tsp garlic powder, 1 tsp oregano, salt and pepper. Shake the dressing ingredients in a jar and pour over the veggies.
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Dice the potatoes. Coat the garbanzo beans and potatoes in avocado oil, 1 tsp garlic powder, paprika, 1 tsp oregano, and salt to taste. Roast in the air fryer at 400F for 15 minutes (or the oven at 425F for 25 minutes).
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Assemble the plate with the meatballs, cucumber salad topped with garbanzo beans, and potatoes. Garnish with the remaining dill and feta.
