Citrus & Pork Summer Salad

This is a lovely light summery salad that is great for dinner or lunch. This recipe will make enough to serve 4.

Ingredients

Meat Balls
500 grams of Pork mince
1 egg
1/2 cup shredded coconut
Pinch of salt
Pinch of chilli (or to taste)
1 teaspoon smokey paprika
1 tablespoon fish sauce
2 tablespoons of coconut amino
1 tablespoon coconut oil

Salad
1 Cos lettuce
1 Avocado
1 Orange
3 tablespoons almond flakes

Mix together in a bowl all the ingredients to make the meat balls (accept the coconut amino). Using a teaspoon to measure, roll the meat mixture into balls. The mixture should nicely hold together when you roll the meatballs. Heat a pan on the stove top with a dash of coconut oil. Brown the meatballs all around until that are cooked. Depending on the size of your pan, you may need to cook a couple of batches.

Once the meat balls are cooked put them all back in the pan and coat with the coconut amino. Continue to cook the meat balls for a couple more minutes until the coconut amino has coated all the meatballs and become a little syrupy.

To make the salad, finely slice the washed cos lettuce and place on the plates. Cut both the orange and avocado in half and then slice. Place the orange and avocado on top of the lettuce bed. Arrange the meat balls on top of the salad. Lightly pan fry the almond flakes. Finally, top the salad dish with the toasted almonds and serve.