Thai Turkey Mushroom Larb Salad
A quick and easy Thai appetizer that doubles as a light, and flavorful main course.
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Servings: 4
Calories: 216kcal
Ingredients
- 1/3 cup fresh lime juice (from about 2 limes)
- 1 teaspoon lime zest
- 1-2 tablespoons fish sauce to taste
- 1 tablespoon Tamari (or soy sauce)
- 2 tablespoons honey
- 1/2 teaspoon Sriracha sauce
- 1 tablespoon olive oil
- 1 pound ground turkey breast organic if available
- 4 ounces white or baby bella mushrooms stems removed, minced
- 2 medium shallots minced
- 1 small Thai chile, or 1 serrano chile pepper, seeded and minced or more to taste
- 2 large cloves garlic minced
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 2 tablespoons each chopped cilantro, Thai (or regular) basil, mint
- 2-3 scallions chopped
- 1/2 cup diced cucumber
- 8 lettuce or cabbage leaves
Instructions
- Mix together the lime juice, zest, fish sauce, tamari, honey, and Sriracha in a small bowl or measuring cup and set it aside.
- Heat the olive oil in a sauté pan over medium heat, and add the ground turkey, mushrooms and shallots. Sauté for about 5 minutes or until the turkey is no longer pink.
- Add the Thai or Serrano pepper, garlic, ginger, and coriander powder and sauté for another minute or two, until any liquid has evaporated.
- Add the reserved lime juice mixture to the pot, and continue to cook the turkey mixture until the liquid has evaporated.
- Remove the turkey from the heat, and stir in the cilantro, basil, mint, and scallions. Taste and adjust any seasonings.
- Add the cucumbers, and serve hot or warm by spooning about 2-3 tablespoons of the turkey into each lettuce leaf.
Nutrition
Calories: 216kcal | Carbohydrates: 13g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 684mg | Potassium: 616mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1595IU | Vitamin C: 11.6mg | Calcium: 26mg | Iron: 1.7mg
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