Preheat a skillet over medium heat with avocado oil and garlic.
Stir the garlic until it becomes fragrant (you don't want it to brown or burn). Add in the ground beef making sure to break it apart.
Next, stir in the fish sauce, sugar, and kosher salt.
Once the ground beef is cooked through. Remove it from the heat and set aside. Let the ground beef cool until slightly warm.
While the ground beef is cooling, cut the hard boiled eggs in half, remove the egg yolk and place into a large bowl. Slice the egg whites into quarters and set aside.
Using a fork, mash the egg yolks until its broken up into small crumbly pieces.
Once cooled, add the ground beef into the large bowl with the egg yolks and stir until well combined.
Next, start by pouring about 1-1 ¼ cups of the warm water into the egg yolk and ground beef mixture while stirring. If the dressing is still too thick, continue to add more water until you get creamy consistency that is slightly runny.
Taste the dressing and adjust the seasoning to your preference. This dressing should be on the sweeter side.
Place the chopped red leaf lettuce, green leaf lettuce, sliced NatureSweet Cherubs, sliced cucumbers, and cilantro into a large mixing bowl.
Pour in all of the egg yolk dressing over the salad and mix until well combined. (See note 2)
Add in the sliced egg whites and gently mix.
Optional: mix in roasted crushed peanut or serve on the side.