Thai turkey lettuce cups

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

Thai turkey lettuce cups

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

2 Servings, 590 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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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 or other lettuce
  • 3 tablespoons roasted cashews
  • 1 organic lime
  • 4 or 5 sprigs organic fresh Thai basil
  • Sun Basket Thai dressing (maple syrup - lime juice - fish sauce)
  • 1 tablespoon sambal oelek (optional)
  • 2 ounces organic shredded carrots

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 usually “bruised,” thinly sliced, or pounded to a paste before it is added to a dish.

Nutrition per serving

Calories: 590, Protein: 32g (64% DV), Fiber: 5g (20% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 105mg (35% DV), Sodium: 1090mg (45% 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 lettuce; 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 lettuce 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.

Similar Recipes