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Thai-Inspired Turkey Larb Salad Recipe

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4.2 from 6 reviews

This Thai-Inspired Turkey Larb Salad is a vibrant, flavorful dish combining ground turkey with fresh herbs, zesty lime, and a spicy-sweet dressing. Perfect for a light and healthy meal, it features crisp romaine lettuce, fragrant cilantro and mint, and crunchy peanuts for garnish, delivering authentic Southeast Asian flavors in an easy-to-make salad.

Ingredients

Meat and Aromatics

  • 1 1/2 lbs. ground turkey
  • 1 T peanut oil
  • 1 T finely minced fresh garlic
  • 1/2 red onion, minced
  • 1/2 fresh Jalapeno pepper, minced

Fresh Herbs and Vegetables

  • 8 cups chopped romaine lettuce
  • 1 cup chopped cilantro
  • 1 cup chopped fresh mint

Dressing and Garnish

  • 1/4 cup fresh-squeezed lime juice
  • 1/4 cup fish sauce
  • 4 tsp. Golden Monkfruit Sweetener
  • 4 tsp. Sriracha Sauce
  • 1/2 cup chopped peanuts (for garnishing salad)
  • Fresh cut limes to squeeze on at the table (optional)

Instructions

  1. Prepare aromatics: Finely mince the fresh garlic, red onion (or shallots), and fresh jalapeno pepper to build the base flavors for the salad.
  2. Make the dressing: In a small bowl, mix together the fresh lime juice, fish sauce, Golden Monkfruit Sweetener (or your preferred sweetener), and Sriracha Sauce to create a spicy, tangy, and slightly sweet dressing.
  3. Combine aromatics with turkey: Add the minced garlic, red onion, and jalapeno directly into the raw ground turkey and mix thoroughly using a large spoon to evenly distribute the flavors.
  4. Cook the turkey: Heat peanut oil in a large frying pan over medium-high heat. Add the turkey mixture and cook, breaking it apart with a spatula, until nicely browned and cooked through, about 7-8 minutes.
  5. Season the cooked turkey: Remove the pan from heat and stir in about half of the dressing, mixing thoroughly to evenly coat the turkey with the tangy sauce.
  6. Prepare the lettuce: While the turkey cools for 4-5 minutes, chop the romaine lettuce. Wash it in a salad spinner or in the sink and dry using the spinner or paper towels until crisp.
  7. Chop fresh herbs: Finely chop the fresh mint and cilantro. Using herb scissors helps create thin, even strips especially for the mint.
  8. Prep garnishes: Cut fresh limes to squeeze at the table and chop peanuts to sprinkle on top of the salad for a crunchy finish.
  9. Combine herbs with turkey: Once the turkey has cooled slightly, fold in the chopped mint and cilantro, or substitute with thinly sliced green onions if preferred.
  10. Assemble the salad: Fill a large bowl with the chopped romaine lettuce. Top with the turkey-herb mixture. Drizzle some of the remaining dressing on top and sprinkle with chopped peanuts.
  11. Serve: Offer additional dressing and fresh lime wedges at the table so guests can adjust seasoning to their liking and enjoy the fresh, vibrant flavors.

Notes

  • Use either red onion or shallots based on availability or preference for a milder or stronger onion flavor.
  • Golden Monkfruit Sweetener is a low-calorie sweetener; substitute with sugar or another sweetener if desired.
  • Adjust the amount of jalapeno and sriracha to control the heat level.
  • Chopping herbs with herb scissors along with chopping nuts fresh enhances texture and flavor.
  • Serving fresh lime wedges allows guests to add brightness to their individual plates.

Find it online: https://cookedbysarah.com/thai-inspired-turkey-larb-salad-recipe/