📖 Instructions

1. First, let's tackle those köttbullar! If you're using store-bought, you're already ahead of the game. Skip to step 4. But if you're feeling ambitious (and I applaud you!), follow my simple köttbullar recipe: In a large bowl, gently mix 1 pound ground beef, 1/2 cup breadcrumbs, 1 egg, 1/4 cup finely chopped onion, 1 teaspoon salt, and 1/2 teaspoon pepper. Roll the mixture into 1-inch meatballs. Next, heat a large skillet over medium heat with 2 tablespoons of olive oil. Carefully add the meatballs to the skillet, ensuring not to overcrowd. Brown them on all sides—this is crucial for developing those amazing meatball flavors! Then, reduce the heat to low, cover, and simmer until cooked through, about 15-20 minutes. Set them aside to cool slightly.
2. Now for the star of our show—the creamy avocado dressing! In a small bowl, mash 1 ripe avocado with a fork until smooth. Add 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon chopped cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until everything is nicely combined and the avocado is fully incorporated. It should have a vibrant, creamy consistency.
3. Let's assemble our masterpiece! In a large serving bowl, combine the cooled köttbullar, 1 cup cherry tomatoes (halved), 1/2 cup cucumber (diced), and 1/4 cup red onion (thinly sliced). Then, gently pour the luscious avocado dressing over the salad and toss everything together. Be careful not to over-mix—we want some beautiful texture variations in our salad.
4. Finally, give it a taste test! Adjust the seasoning as needed. A squeeze of extra lime juice might be perfect, or even a pinch more salt. I like to garnish mine with some extra cilantro and a sprinkle of lime zest for a pop of color and flavor. Serve and enjoy immediately! This salad tastes best when fresh but holds up reasonably well for a day or two in the fridge. I always advise tasting it before serving, though, just to make sure the seasoning is still bang-on