From the April/May 2018 issue
Serves 4

Ingredients

For the meatballs:

  • 1 pound ground turkey
  • 1/4 cup finely chopped scallions
  • 1/4 cup chopped parsley
  • 1 garlic clove, minced or finely grated
  • 1 tsp finely grated lemon zest
  • 1/2 tsp Italian seasoning
  • 1/2 tsp sea salt

For the salad:

  • 1/3 cup mayonnaise
  • 2 TBSP water
  • 2 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups chopped kale
  • 2 medium sweet apples, such as Gala or Fuji, cored and chopped
  • 4 medium celery stalks, diced

attempt from :34.204.176.189
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today