Thai Turkey Mushroom Larb Salad

5 from 5 votes

A quick and easy Thai appetizer that doubles as a light, and flavorful main course.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, dinner, Salad

Cuisine: Thai

Servings:

Calories: 216kcal

⅓ 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
½ 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
½ cup diced cucumber
8 lettuce or cabbage leaves

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.