Vietnamese-Inspired Meatball Vermicelli Salad

Fresh, vibrant and deeply satisfying, this Vietnamese-Inspired Meatball Vermicelli Salad brings together crisp vegetables, silky rice noodles and warm meatballs in a way that feels both light and grounding. Finished with a minty lime dressing, it’s a balanced dish designed to nourish without heaviness.

This salad is all about contrast and intention, cool noodles against warm meatballs, crisp vegetables alongside creamy avocado, and a dressing that lifts rather than dominates. Each element is prepared simply, allowing freshness, texture and balance to lead.

Salad Ingredients

(Serves4)

½ head iceberg lettuce or cos

250 g baby cucumbers

200 g cherry or mini Roma tomatoes

2–3 radishes

1 carrot

Vermicelli rice noodles (as desired)

1 tray cooked beef & pork meatballs

1–2 avocados

3-4 tbsp peanuts crushed (optional)

Mint Dressing Ingredients

Juice of 1 lime

2 tbsp fish sauce

2 tbsp red wine vinegar or rice vinegar

2 garlic cloves, peeled

½ bunch fresh mint leaves

½–1 tsp stevia, to taste

1 tbsp cold water

1 tbsp avocado oil (optional)

Method

Prepare the dressing: Blend lime juice, fish sauce, vinegar, garlic, mint, stevia, and water until smooth. Let it sit 5 minutes for the flavors to come together.

Warm the meatballs gently in a skillet or oven if not already hot.

Cook the noodles according to the packet, then drain, rinse with cold water, and set aside.

Assemble the salad: Arrange lettuce, cucumber, tomatoes, radish, carrot, noodles, and avocado in a bowl. Top with warm meatballs.

Add dressing: Drizzle the minty lime dressing over the salad and serve.

Nutritional Snap Shot (Approx.)

(Per serve)

Calories: ~458 kcal

Protein: ~19g

Carbohydrates: ~39g

Fat: ~20g

Fibre: 7g

Key Nutrients: Vitamin E, Vitamin C, Iron, Potassium, Fibre

This Vietnamese-Inspired Meatball Vermicelli Salad reflects the Pilates Bodiére approach to nourishment - intentional, balanced and quietly satisfying. Food that supports movement, energy and ease, without excess.