Thai Larb Salad recipe

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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

Nutrition Info

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
servingSize: -
sodium: 909.3 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir green onions, cilantro, mint, lime juice, fish sauce, and chile flakes into the ground turkey.

Recipe Yield

4 servings

Recipe Note

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.

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