Rooted Salad & Lamb Burger

Servings: 1    Recipe Inspired By Dr. Deanna Minich


Rooted Salad:

  • 2 handfuls roughly chopped red and green leaf lettuce or mixed lettuce blend
  • 1 tablespoon sliced red onion
  • 4 small radishes, sliced
  • 1 tablespoon hemp seeds

Avocado vinaigrette:

  • 1 1/2 cups apple cider vinegar
  • 2 tablespoons olive oil
  • 1/2 avocado
  • 1/2 teaspoon crushed red pepper flakes A squeeze of fresh lemon juice

To make the avocado-based dressing, use an electric hand mixer or food processor to mix together all the avocado vinaigrette ingredients.

Place all the salad ingredients in a serving bowl. Spoon the avocado vinaigrette dressing over the salad. Vegans: serve the salad tossed with the kidneys or place them on the side. Omnivores, serve the salad with the following lamb burger. 

Lamb Burger:

  • 1/3 pound ground organic grass-fed lamb 2 tablespoons diced red onion
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon dried rosemary
  • Dash of black pepper
  • Dash of pink himalayan salt
  • 1 teaspoon extra virgin olive oil 

In a bowl, mix together the ground lamb, onion, tur- meric, rosemary, pepper and salt until everything is well combined. Form the mixture into a patty.

Heat the olive oil in a pan, and pan fry the burger from 7 to 10 minutes on each side.