THAI LARB SALAD

Thai Larb Salad image

Can be served as an appetizer, but I serve it as a main dish with pot stickers and fresh pineapple. Serve warm on whole romaine hearts.

Provided by Lois Campbell Leggett

Categories Salad

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

¾ cup water
1 ½ pounds ground turkey breast
⅓ cup green onions, chopped, or more to taste
⅓ cup chopped fresh cilantro, or more to taste
¼ cup chopped fresh mint, or more to taste
¼ cup lime juice
3 tablespoons fish sauce
2 teaspoons dried Thai chile pepper flakes

Steps:

Bring water to a simmer in a large skillet over medium heat. Add turkey; cook and stir until no longer pink and and it registers 165 degrees F (74 degrees C) on an instant-read thermometer, 5 to 7 minutes. Remove from heat.
Stir green onions, cilantro, mint, lime juice, fish sauce, and chile flakes into the ground turkey.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 2.8 g, Cholesterol 105.6 mg, Fat 1.2 g, Fiber 0.5 g, Protein 42.8 g, SaturatedFat 0.4 g, Sodium 909.3 mg, Sugar 0.9 g