Thai turkey lettuce cups
Paleo, Gluten Free, Dairy-Free, Soy-Free
Gluten-free, paleo, fast, and deeply flavorful, there’s a lot to love about Sun Basket’s refreshing take on a classic Thai salad.
- Quick-pickle brine (apple cider vinegar - honey)
- 3 ounces shredded carrots
- 10 ounces ground turkey
- Sun Basket lemongrass paste (lemongrass - fresh ginger - fresh garlic - turmeric - olive oil - salt)
- 1 cucumber
- 3 scallions
- Fresh basil
- Fresh mint
- Thai dressing (fish sauce - lime juice - maple syrup)
- 1 tablespoon sambal oelek (optional)
- 1 head living butter lettuce
- 3 tablespoons roasted cashews
- 1 lime
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 to a paste before being added to a dish.
Pickle the carrots
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.
While the turkey cooks, prepare the salad.
Make the salad
- Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise, then into ¼-inch-wide strips. Cut the strips crosswise into ¼-inch cubes.
- Trim the root ends from the scallions; thinly slice the scallions.
- Strip the basil and mint leaves from the stems; coarsely chop the leaves.
Prep the lettuce and lime
- Trim the root end from the butter lettuce; separate the leaves.
- Coarsely chop the cashews.
- Cut the lime into wedges.
Nutrition per serving: 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). Not a significant source of trans fat. Contains: fish, tree nuts