Spicy Thai-Inspired Meatball Salad with Kale, Peppers & Fresh Herbs

Directions

1. Rinse and dry all produce, then prepare the herbs by stripping cilantro leaves from stems and tearing mint leaves from their stems. Chop the leaves and set aside in a bowl for mixing with the meat.
2. In a bowl, combine the ground beef with the herb leaves and optional spices; mix until just incorporated. Shape the mixture into small meatballs and place them on a plate.
3. Heat a nonstick skillet over medium-high heat. Add a thin layer of oil, then cook the meatballs, turning occasionally, until evenly browned and cooked through, about 5 minutes. Remove from heat.
4. In a second bowl, mince the garlic and add it to the herbs. Squeeze in lime juice and whisk in oil, fish sauce, sugar, soy sauce, and pepper to make a bright dressing.
5. Prepare the greens by folding kale leaves, then trimming the stems; tear or chop into bite-sized pieces and add to the dressing. Massage the greens for 1–2 minutes until slightly wilted.
6. Thinly slice the red chili and add it to the greens, followed by the bell pepper strips and shallot rings. Toss to combine.
7. Dice the avocado and fold it into the salad gently, then scatter in the bright greens and meatballs. Plate and serve.
8. Arrange portions on plates, top with the warm meatballs, and enjoy as a complete meal.