Spinach and Snap Pea Salad Bowl with Herbed Plant-Based Meat Patties
By America's Test KitchenPublished on January 31, 2022
Time
55 minutes
Yield
Serves 4
Ingredients
Creamy Avocado Dressing
1 ripe avocado, halved, pitted, and cut into ½-inch pieces2 tablespoons extra-virgin olive oil 1 teaspoon grated lemon zest plus 3 tablespoons juice1 garlic clove, minced¾ teaspoon table salt ¼ teaspoon pepperSalad
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 thin8 ounces seedless grapes, halved (¾ cup)4 ounces sugar snap peas, strings removed, halved4 radishes, trimmed, halved, and sliced thin2 ounces (1 cup) alfalfa sproutsInstructions
- Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Thin dressing with up to 2 tablespoons water as needed and season with salt and pepper to taste.
- Spray aluminum foil–lined rimmed baking sheet with vegetable oil spray. Stir dill, tarragon, lemon zest, salt, and pepper together in large bowl. Break ground meat into small pieces and add to bowl with herb mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes. Transfer patties to cutting board and chop patties into large pieces.
- Toss spinach and scallions with half of dressing to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top with meat, grapes, snap peas, and radishes. Drizzle with remaining dressing and top with alfalfa sprouts. Serve.
for the creamy avocado dressing
for the salad
Time
55 minutesYield
Serves 4Ingredients
Creamy Avocado Dressing
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
Salad
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
Ingredients
Creamy Avocado Dressing
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
Salad
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
Ingredients
Creamy Avocado Dressing
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
Salad
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
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 radishes, and a pile of dainty alfalfa sprouts, it'll brighten up even the dreariest of days. Crispy bits of plant-based meat anchor all that freshness and give the bowl some serious staying power. To maximize the meat's surface area for browning and yield the most satisfying crunch, we press the meat (mixed with fresh dill, tarragon, and lemon zest to enliven its flavor profile) into thin patties, cook them in smoking-hot oil, and then chop them into bite-size pieces to scatter over the salad. Drizzle on the dreamy avocado dressing, and you've got a meal that deserves acclaim from coast to coast.
Instructions
- Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Thin dressing with up to 2 tablespoons water as needed and season with salt and pepper to taste.
- Spray aluminum foil–lined rimmed baking sheet with vegetable oil spray. Stir dill, tarragon, lemon zest, salt, and pepper together in large bowl. Break ground meat into small pieces and add to bowl with herb mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, divide meat mixture into 12 lightly packed balls, then flatten into ½-inch-thick patties. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Using spatula, transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes. Transfer patties to cutting board and chop patties into large pieces.
- Toss spinach and scallions with half of dressing to coat, then season with salt and pepper to taste. Divide among individual serving bowls, then top with meat, grapes, snap peas, and radishes. Drizzle with remaining dressing and top with alfalfa sprouts. Serve.
for the creamy avocado dressing
for the salad
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