Asian meatball salad

Cooking Salads Asian meatball salad

Hungry for change Have balls of fun making this fabulous Asian meatball salad!

Lables: Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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.
  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.
  3. Whisk the sweet chilli sauce, soy sauce and vinegar in a jug until well combined.
  4. Divide the salad among serving bowls. Top with meatballs and drizzle with dressing. Serve immediately.

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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 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tsp white vinegar

Adv

Autors
Preparation time
5
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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