Thai Turkey Salad
Bright, zesty, and bursting with vibrant flavors, this Thai Turkey Salad is a refreshing twist on a classic salad that’s perfect for a light lunch or dinner. Made with lean ground turkey infused with a savory blend of fish sauce, lime juice, soy sauce, and a touch of brown sugar, this dish delivers the perfect balance of sweet, salty, tangy, and spicy. Crunchy fresh vegetables like cucumber, carrot, and red bell pepper add texture, while aromatic herbs like cilantro and mint bring a bold, fragrant flare. Finished with a sprinkle of roasted peanuts for a satisfying crunch, this protein-packed salad is served on a crisp bed of lettuce for a low-carb, gluten-free meal option. Ready in just 25 minutes, it’s an easy and healthy recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp low-sodium soy sauce
- 1 tsp brown sugar
- 0.5 tsp red chili flakes
- 2 garlic cloves, minced
- 1 cucumber, thinly sliced
- 1 carrot, shredded
- 1 red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, chopped
- 4 lettuce leaves
- 2 tbsp roasted peanuts, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground turkey to the skillet and cook until it is fully browned, breaking it up with a spatula as it cooks. This should take about 7-10 minutes.
While the turkey is cooking, prepare the dressing by whisking together fish sauce, lime juice, soy sauce, brown sugar, red chili flakes, and minced garlic in a small bowl.
Once the turkey is cooked, drain any excess liquid from the skillet and return the turkey to medium heat.
Pour the dressing over the turkey, mixing well to combine. Let it cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and set aside to cool slightly.
Prepare the vegetables by slicing the cucumber, shredding the carrot, and thinly slicing the red bell pepper and green onions.
In a large serving bowl or platter, layer the lettuce leaves as a base.
Top the lettuce with the cooked and slightly cooled turkey mixture.
Scatter the cucumber slices, shredded carrot, sliced bell pepper, and green onions over the turkey.
Sprinkle chopped cilantro, mint, and roasted peanuts over the salad for garnish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 20.2 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
