Asian meatball salad

Hungry for change? Have balls of fun making this fabulous Asian meatball salad!
Recipe by Kerrie Sun
Photography by Steve Brown
•    Ingredients
•    Nutrition
•    Specials
•    20 pork & veal meatballs
•    1 carrot, peeled
•    1 Lebanese cucumber
•    1 x 100g pkt baby Asian greens
•    1 avocado, halved, stone removed, peeled, thinly sliced
•    1/3 cup fresh coriander leaves
•    1/4 cup coarsely torn fresh mint
•    40g snow pea sprouts, trimmed
•    1 tablespoon sweet chilli sauce
•    1 tablespoon soy sauce
•    2 teaspoons white vinegar
Step 1
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Arrange meatballs on the prepared tray and cover with foil. Bake in oven for 15 minutes or until heated through.
Step 2
Use a vegetable peeler to peel the carrot and cucumber lengthways into thin ribbons. Place in a large bowl with the baby Asian greens, avocado, coriander, mint and snow pea sprouts and gently toss until well combined.
Step 3
Whisk the sweet chilli sauce, soy sauce and vinegar in a jug until well combined.
Step 4
Divide the salad among serving bowls. Top with meatballs and drizzle with dressing. Serve immediately.