Servings: 2

For the meatballs For the meatballs
1 large egg 1 large egg
¼ cup almond flour ¼ cup almond flour
3 cloves garlic, minced 3 cloves garlic, minced
1 teaspoons dried oregano, crushed 1 teaspoons dried oregano, crushed
½ teaspoon salt ½ teaspoon salt
¼ teaspoon black pepper ¼ teaspoon black pepper
8 ounces ground turkey 8 ounces ground turkey
 
For the lemon-avocado salad For the lemon-avocado salad
½ small avocado, pitted and peeled ½ small avocado, pitted and peeled
¼ cup unsweetened Whole30 compliant coconut milk ¼ cup unsweetened Whole30 compliant coconut milk
1 to 2 tablespoons fresh lemon juice 1 to 2 tablespoons fresh lemon juice
1 clove garlic, minced 1 clove garlic, minced
¼ teaspoon salt ¼ teaspoon salt
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
1 bag hearts of romaine 1 bag hearts of romaine
½ english cucumber, sliced, slices quartered ½ english cucumber, sliced, slices quartered
⅔ cup drained roasted red pepper, patted dry and chopped ⅔ cup drained roasted red pepper, patted dry and chopped

Make the meatballs: preheat the over to 400. Line a baking pan with parchment paper.
In medium bowl, whisk the egg until slightly beaten. Stir in the almond flour, garlic, oregano, salt, and black pepper. Add the ground turkey and gently mix to combine. Shape into 8 meatballs and place on the pan. Bake for 18 to 20 minutes, until the internal temperature is 165.
Make the lemon-avocado salad: in blender combine the avocado, coconut milk, lemon juice, garlic, salt and black pepper and blend. Transfer the dressing to a small bowl and stir in the mint.
Arrange the romaine on serving plates. Top with cucumber, roasted pepper, and meatballs. Drizzle with dressing and serve

Whole30 Fast & Easy page 25  Whole30 Fast & Easy page 25