EXPLORE:

20-Minute Meal

Thai turkey lettuce cups

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 630 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.

Ingredients

  • Quick-pickle brine (apple cider vinegar - honey)
  • 3 ounces shredded carrots
  • 10 ounces ground turkey
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • 1 cucumber
  • 3 scallions
  • 2 or 3 sprigs fresh basil
  • 2 or 3 sprigs fresh mint
  • Thai dressing (fish sauce - lime juice - maple syrup)
  • 1 tablespoon sambal oelek (optional)
  • 1 head butter lettuce
  • 3 tablespoons roasted cashews
  • 1 lime

Ingredient IQ

The flavor of lemongrass is subtle, with a more floral fragrance and less acidity than either lemon juice or zest. Sold by the stalk, it’s fibrous to the point of being woody and is almost always pounded or pureed into a paste before being added to a dish.

Nutrition per serving

Instructions

1

Pickle the carrots

In a small sauce pot, bring the quick-pickle brine to a boil. Remove from the heat, add the carrots, and season with salt. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

2

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 tablespoon oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until browned and cooked through, 5 to 7 minutes. Stir in the lemongrass paste and cook until fragrant, about 1 minute. Remove from the heat, season to taste with salt, and set aside.
While the turkey cooks, start preparing the salad ingredients.

3

Prep the salad ingredients; assemble the salad

  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, the slices lengthwise into ¼-inch-wide strips, and the strips crosswise into ¼-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the basil and mint leaves from the stems; coarsely chop the leaves.
In a large bowl, combine the cucumber, scallions, basil, mint, Thai dressing, and as much sambal oelek as you like and toss to coat. Add the turkey, toss to combine, and season to taste with salt.

4

Prep the lettuce and garnishes

  • Trim the root end from the butter lettuce; separate the leaves.
  • Coarsely chop the cashews.
  • Cut the lime into wedges.

5

Serve

Transfer the lettuce leaves to individual plates and fill the leaves with the turkey salad. Top with the pickled carrots and cashews and serve with the lime wedges.

Calories: 630, Protein: 35g (70% DV), Fiber: 7g (28% DV), Total Fat: 40g (62% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 8g, Saturated Fat: 7g (35% DV), Cholesterol: 105mg (35% DV), Sodium: 1380mg (58% DV), Carbohydrates: 38g (13% DV), Total Sugars: 16g, Added Sugars: (Honey, maple syrup): 8g (16% DV). Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.