Name: Spicy Thai-Inspired Meatball Salad with Kale, Peppers & Fresh Herbs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 2 small bunches cilantro; 1 small pkg fresh mint; 3 cloves garlic; 3 bunches kale; 1.02 kg lean ground beef; 3 limes; 3 red chili peppers; 2 shallots; 3 yellow bell peppers; black pepper; brown sugar; coriander, ground; fish sauce; salt; soy sauce; toasted sesame oil; turmeric, ground

Spicy Thai-Inspired Meatball Salad with Kale, Peppers & Fresh Herbs Spicy Thai-Inspired Meatball Salad with Kale, Peppers & Fresh Herbs — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ avocados

2 small bunches cilantro

1 small pkg fresh mint

3 cloves garlic

3 bunches kale

1.02 kg lean ground beef

3 limes

3 red chili peppers

2 shallots

3 yellow bell peppers

black pepper

brown sugar

coriander, ground

fish sauce

salt

soy sauce

toasted sesame oil

turmeric, ground

Instructions

Wash and dry the fresh produce.

Shave cilantro leaves off the stems; pick mint leaves off the stems. Discard stems and mince the leaves. Divide herbs between two large bowls.

Add beef and spices to one of the bowls with the herbs (set the other bowl aside for the dressing); use your hands to combine the beef mixture. Using a scant tablespoon, form the mixture into mini meatballs and place on a large plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; working in batches if necessary, add meatballs and cook, turning occasionally, until cooked through, about 5 minutes. Remove from heat.

Meanwhile, peel and mince garlic; add to the second bowl with the herbs.

Juice limes into the bowl, then add oil, fish sauce, sugar, soy sauce, and pepper; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces and add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, about 2 minutes.

Halve chili peppers lengthwise; seed and remove ribs with a spoon. Thinly slice and add to the bowl. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim, seed, and halve bell peppers crosswise, then slice into thin strips; add to the bowl.

Peel, halve, and slice shallots into thin half-moons; add to the bowl.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl and gently toss to combine the salad.

To serve, divide salad between plates or bowls; top with meatballs and enjoy!

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