Skinny Dip Recipe
Bunless, avocado, with vine-ripened tomatoes and kale salad | Beef | Bison
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Ingredients
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Salad Base
Protein
Dressing
Method
Preparing the Salad
- 1
Wash and Chop Kale
Rinse the kale leaves under cold water to remove any dirt or debris. Remove the stems and chop the leaves into bite-sized pieces. Place in a large salad bowl.
- 2
Prepare Tomatoes
Dice the vine-ripened tomatoes into small pieces and add them to the salad bowl with the kale.
- 3
Slice Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin pieces and add to the salad bowl.
Cooking the Bison
- 4
Cook the Ground Bison
In a skillet over medium heat, add the ground bison. Cook for about 8-10 minutes, breaking it apart with a spatula, until fully cooked and browned. Make sure there are no pink sections remaining.
Making the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper until well combined.
Assembling the Dish
- 6
Combine Everything
Once the bison is cooked, add it to the salad bowl with the kale, tomatoes, and avocado. Drizzle the dressing over the salad and toss gently to combine everything.
- 7
Serve
Divide the salad into bowls and serve immediately while fresh.