Turkey larb salad with mushrooms, tomatoes, and fresh mint

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

Turkey larb salad with mushrooms, tomatoes, and fresh mint

Lean & Clean, Carb-Conscious, Diabetes-Friendly, Mediterranean, Dairy-Free, Soy-Free, Paleo, Gluten-Free

2 Servings, 440 Calories/Serving

20 Minutes

Known as the unofficial national dish of Laos, this refreshing salad features your choice of protein, fresh herbs, and our house-made curry paste.

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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.
  • 1 or 2 organic shallots
  • 2 organic Roma or other tomatoes
  • Sun Basket curry paste (mild green chiles - lemongrass - EVOO - garlic - ginger - turmeric - coriander - cumin - ancho chile powder - cardamom)
  • 1 organic lime
  • 3 ounces organic cremini or other button mushrooms
  • 4 or 5 sprigs organic fresh mint
  • 3 ounces organic mixed greens or other leafy greens

Nutrition per serving

Calories: 440, Protein: 25g (50% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 150mg (6% DV), Carbohydrates: 21g (7% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).

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 the shallots and tomatoes

  • Peel and finely chop enough shallots to measure ½ cup [1 cup].
  • Cut away the cores from the tomatoes; cut the tomatoes lengthwise into quarters.


Prep your protein

  • Ground meat: Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.


Cook the larb

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots and curry paste and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until starting to soften, 1 to 2 minutes. Add your protein and cook, turning as needed (breaking up the ground meat if using) until the protein is browned and cooked through, 2 to 4 minutes for Gulf shrimp, 3 to 6 minutes for tofu, 4 to 6 minutes for jumbo shrimp, and 5 to 7 minutes for ground meat. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the mint and salad.


Prep the mint; make the salad

  • Zest and juice the lime, keeping the zest and juice separate.
  • Thinly slice the mushrooms.
  • Strip the mint leaves from the stems for garnish.
In a large bowl, stir together the lime zest, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper. Add the mixed greens and mushrooms and toss to coat.


Transfer the salad to individual bowls and top with the larb. Garnish with the mint and serve.

Kids Can!

  • Measure the shallots.
  • Juice the lime.
  • Strip the mint leaves.
  • Assemble the salad.
  • Garnish with the mint.