Spinach and Snap Pea Salad Bowl with Herbed Plant-Based Meat Patties

Name: Spinach and Snap Pea Salad Bowl with Herbed Plant-Based Meat Patties
Yield: Serves 4
Ingredients: 1 , ripe avocado, halved, pitted, and cut into ½-inch pieces; 2 tablespoons, extra-virgin olive oil; 1 teaspoon, grated lemon zest plus 3 tablespoons juice; 1 , garlic clove, minced; ¾ teaspoon, table salt; ¼ teaspoon, pepper; 1 tablespoon, minced fresh dill; 1 tablespoon, minced fresh tarragon; 1 tablespoon, grated lemon zest; ⅛ teaspoon, table salt; ⅛ teaspoon, pepper; 12 ounces, plant-based ground meat; 2 teaspoons, vegetable oil; 8 ounces (8 cups), baby spinach; 2 , scallions, sliced thin; 8 ounces seedless, grapes, halved (¾ cup); 4 ounces, sugar snap peas, strings removed, halved; 4 , radishes, trimmed, halved, and sliced thin; 2 ounces (1 cup), alfalfa sprouts

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A sunny salad bowl with undeniable California vibes.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME55 minutes

Spinach and Snap Pea Salad Bowl with Herbed Plant-Based Meat Patties

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Here's a sunny salad bowl with undeniable California vibes thanks to the sweet-tart pops from a handful of halved grapes and the creamy, lemony-garlicky avocado dressing. Bursting with feel-good freshness from spinach, snap peas, peppery ra...

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