Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Zucchini Noodles with Mediterranean Beef Patty
Zucchini Noodles with Mediterranean Beef Patty
with cherry tomatoes, basil, mint, and lemon-dijon vinaigrette
Ingredients
4 Tribalí Mediterranean Beef Patties
3 medium zucchini, spiralized
1 cup cherry tomatoes, sliced in half
½ packed cup fresh basil, torn
¼ packed cup fresh mint
1 large avocado, thinly sliced
zest of one small lemon — or make pretty curls with a cocktail peeler
microgreens, optional as a garnish
sea salt and freshly ground black pepper
Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon Dijon mustard
¼ teaspoon maple syrup
⅛ teaspoon sea salt
Method
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, dijon mustard, maple syrup, and sea salt. Set aside.
In a medium bowl, combine the zucchini, tomatoes, basil, mint and pinches of salt and pepper. Add half of the dressing, toss, and set aside.
Cook the Tribalí Mediterranean Beef Patties according to package directions.
Turning to the zucchini-tomato mixture, drain any excess liquid from the bottom of the bowl. Then season to taste with the remaining dressing as desired.
Assemble bowls with Mediterranean Beef Patties, zucchini-tomato mixture, and slices of avocado. Garnish with lemon zest and a few microgreens.
