[receipe] herban sliders + spring citrus salad

Slide into summer with my herban sliders + spring citrus salad! Both the meat-full and meat-free versions of the sliders are out of
this world, and the tahini yogurt dressing drizzled overtop is one of my favorite go-to’s when I am pressed for time.

If you have any extra fennel fronds, consider reserving them to add to soups, stocks or dressings for a flavorful punch!

herban sliders + spring citrus salad

Prep Time 25 minutes
Cook Time 15 minutes

Ingredients

yogurt-tahini dressing

  • 1/2 c plain yogurt dairy free optional
  • 2 Tbsp tahini
  • 1 juice from one lemon
  • 1 Tbsp apple cider vinegar
  • 1-2 cloves garlic [minced]
  • sea salt + ground pepper to taste
  • water to thin - as necessary

herban sliders

  • 1 batch yogurt-tahini dressing [above]
  • 1 fennel bulb [sliced + fronds reserved]
  • 6 cups spring greens [of choice, considerweaving in watercress]
  • 1 shallot [minced]
  • 1 grapefruit OR blood orange [peeled + cutinto segments]
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 16 oz ground meat [of choice]
  • 1 Tbsp reserved fennel fronds [minced]
  • 2 Tbsp fresh chives OR scallions [minced]
  • 2 cups seasonal fruit of choice

Instructions

yogurt-tahini dressing

  1. Add all ingredients to a small bowl and whisk until combined, adding water to thin as desired.

  2. Enjoy with salad or entrée of choice!

herban sliders + spring citrus salad

  1. First, prepare yogurt-tahini dressing and place in fridge.

  2. Then, in a large bowl, combine fennel, spring greens, shallot and citrus segments. Place in fridge until ready to serve.

  3. Then, add ground meat, fennel fronds, chives OR scallions, 2 cloves garlic[minced],1/2 tsp salt and 1/4 tsp pepper to another large bowl. Stir to combine.

  4. Using your hands, form mixture into 4 equal patties and place on a plate.

  5. Bake, pan-fry OR grill until cooked through[to preference].

  6. Next, divide spring citrus salad between 4 serving plates, top with slider, drizzle with prepared dressing and enjoy with a side of fruit[of choice]!

Recipe Notes

Vegetarian version: replace step 3 with the following: add 1 Tbsp flax seed [ground], 8 oz tempeh, 1 x 15 oz can navy beans [drained + rinsed] + 6 Tbsp bean water, 4 scallions [thinly sliced] 2 Tbsp reserved fennel fronds [minced], 2 cloves garlic [minced], 1/2 tsp salt, 1/4 tsp pepper and juice of 1 lemon to a large bowl. Stir to combine. Proceed with remainder of recipe, pan-fry in step 6 and omit side of fruit. Serving size: 1/4 recipe

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