Upland Greek Salad with Avocado Yogurt Dressing
This refreshing crisp Greek salad recipe with and upland protein excuse is a great way to enjoy your birds and garden
Ingredients
- 12 oz Thigh or breast meat from upland bird grilled and sliced
- Favorite spice mix or brine
Dressing
- 10 oz nonfat Greek yogurt
- 1 large avocado
- 2 tbsp fresh oregano
- 1 medium lime hand-juiced
- 1 tbsp white wine vinegar
- 1 tbsp honey
- ½ tsp kosher salt
Salad
- Spring mix
- Freshly diced tomatoes
- Freshly sliced cucumbers
- Freshly sliced red onions
- Kalamata olives
- Feta cheese chunks
Instructions
- To make the dressing, add only the diced avocado, fresh oregano, fresh lime juice, white wine vinegar, and kosher salt to a food processor or blender. Thoroughly puree and add it to a large mixing bowl. You can finely mince the fresh oregano before pureeing it or use the blender or food processor to blast it first. After pureeing and adding the contents to a large mixing bowl, add the nonfat Greek yogurt and honey. Stir in until there is a consistent, smooth texture. Cover it and place it in the fridge until you’re ready to serve.
- Spice or brine your upland bird overnight ahead of cooking. You can go as simple as kosher salt and freshly cracked black pepper sprinkled over the meat. Allow the meat to dry, uncovered, in the fridge for at least six hours before cooking. Dry skin equals crispy skin.
- Either roast, smoke, or grill your protein, then, in a large mixing or salad bowl, add your spring greens, freshly cut vegetables, Kalamata olives, and feta cheese. Toss salad, then plate with cooked upland bird, and top with dressing. Enjoy!
Notes
Enjoy! Reach out to me on Instagram (@WildGameJack) with any questions or comments.
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