Thai turkey lettuce cups

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Thai turkey lettuce cups

Gluten-Free, Paleo, Dairy-Free, Carb-Conscious, Family-Friendly, Soy-Free

2 Servings, 540 Calories/Serving

20 Minutes

Gluten-free, paleo, fast, and deeply flavorful, there’s a lot to love about Sun Basket’s refreshing take on a classic Thai salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground turkey
  • Sun Basket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • ¼ pound organic grape or cherry tomatoes
  • 1 head organic Artisan romaine or other lettuce
  • 3 tablespoons dry-roasted cashews
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • Sun Basket Thai dressing (maple syrup - lime juice - fish sauce)
  • 1 tablespoon sambal oelek (optional)
  • 2 ounces organic shredded carrots

Shine from the Inside Out

Physical activity benefits both the body and the mind. Exercise produces endorphins, which lift your mood. They also curb the stress hormone cortisol and elicit calming brain chemicals, like serotonin and dopamine. Movement can improve our cognition as well, boosting our executive function and decision-making skills. This translates into more thoughtful—and often healthier—food choices.

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We recommend stirring in one-third for mild heat, two-thirds for medium, and all of it if you like things super spicy.

Nutrition per serving

Calories: 540, Protein: 27g (54% DV), Fiber: 5g (20% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 4g, Saturated Fat: 6g (30% DV), Cholesterol: 75mg (25% DV), Sodium: 880mg (37% DV), Carbohydrates: 34g (11% DV), Total Sugars: 12g, Added Sugars: 8g (16% DV).
Contains: Fish (anchovy), Tree Nuts (cashew)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey and lemongrass paste, season with salt and pepper, and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Remove from the heat and season to taste with salt and pepper.
While the turkey cooks, start preparing the remaining ingredients.


Prep the remaining ingredients; make the salad

  • Cut the tomatoes in half.
  • Trim the root end from the romaine; separate the leaves.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Cut the lime into wedges.
  • Strip the Thai basil leaves from the stems; tear any larger leaves, keeping smaller ones whole.
In a large bowl, toss together the turkey, tomatoes, Thai dressing, and as much sambal oelek as you like. Season to taste with salt and pepper.


Transfer the romaine leaves to individual plates. Top with the turkey salad, cashews, carrots, and Thai basil. Serve the lime wedges and any remaining sambal oelek on the side.

Kids Can!

  • Separate the lettuce leaves.
  • Crush the cashews.
  • Strip and tear the basil leaves.
  • Top the salad with cashews, carrots, and basil.

“So easy and healthy and perfect for warmer weather!” —Anne F.

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