Thai turkey lettuce cups

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

20-Minute Meal

Thai turkey lettuce cups

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

2 Servings, 610 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 and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 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 (maple syrup - fish sauce - lime juice)
  • 1 tablespoon sambal oelek (optional)
  • 1 head butter lettuce
  • 3 tablespoons roasted cashews
  • 1 lime
  • 3 ounces shredded carrots (see Market Watch note)

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.

Market Watch
Because organic shredded carrots can be in short supply, you may receive whole carrots or broccoli slaw in your bag instead. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.

Nutrition per serving

Calories: 610, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 8g, Saturated Fat: 6g (30% DV), Cholesterol: 105mg (35% DV), Sodium: 760mg (32% DV), Carbohydrates: 35g (12% DV), Total Sugars: 15g, Added Sugars: (Maple Syrup): 8g (16% DV).
Contains: Fish, Tree Nuts

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 package 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 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 pepper, and set aside.
While the turkey cooks, prepare the salad ingredients.


Prep the salad ingredients; toss the salad

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, the slices 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, toss together the turkey, cucumber, scallions, basil, mint, Thai dressing, and as much sambal oelek as you like. Season to taste with salt and pepper.


Prep the lettuce and garnishes

  • Trim the root end from the butter lettuce; separate the leaves.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Cut the lime into wedges.



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

Kids Can!

  • Strip the basil and mint leaves.
  • Toss the salad.
  • Separate the lettuce leaves.
  • Crush the cashews.

Similar Recipes