THAI TURKEY AND MAKRUT LIME SALAD

Thai Turkey and Makrut Lime Salad image

Provided by Marian Burros

Time 30m

Yield 4 servings

Number Of Ingredients 11

Previous Next

Ingredients

5 large shallots, finely chopped
3/4 cup roughly cut coriander leaves
1/4 cup finely minced lemon grass
2 makrut lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)
1/2 to 1 teaspoon hot chili flakes
1/4 cup Thai fish sauce (nuoc mam)
7 tablespoons fresh lime juice
1 tablespoon sugar
4 cups diced cooked white-meat turkey
1/4 pound mesclun
1 large red bell pepper, very thinly sliced

Steps:

In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away.
To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1605 milligrams, Sugar 15 grams, TransFat 0 grams