Peel cucumber (discard or compost peel) and thinly slice with a carrot peeler into ribbons.
Remove radicchio stalk and any dry outer leaves, julienne.
Make salad dressing by combining coconut aminos, sesame oil, and rice wine vinegar.
Toss radicchio and cucumber ribbons with half of salad dressing, reserve remaining.
In a skillet, warm meatballs over medium heat.
Place the dressed, julienned radicchio in a bowl and top with meatballs and the avocado, sliced thinly; pour remaining dressing over the top of the salad.
Finish with any other fresh herbs or vegetables you’d like – such as sliced jalapeño, chives, or cilantro!