Thai Larb Salad Recipe

Recipesfull introduces to you: Turkey Recipes. (Thai Larb Salad Recipe). Can be served as an appetizer, but I serve it as a main dish with pot stickers and fresh pineapple. Serve warm on whole romaine hearts.

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Thai Larb Salad Recipe

Ingredients

¾ cup water

1 ½ pounds ground turkey breast

⅓ cup green onions

chopped

or more to taste

⅓ cup chopped fresh cilantro

or more to taste

¼ cup chopped fresh mint

or more to taste

¼ cup lime juice

3 tablespoons fish sauce

2 teaspoons dried Thai chile pepper flakes

Boneless Turkey Breast in the Instant Pot

Dinner

Directions

Step 1

Bring water to a simmer in a large skillet over medium heat. Add turkey; cook and stir until no longer pink and and it registers 165 degrees F (74 degrees C) on an instant-read thermometer 5 to 7 minutes. Remove from heat.

Step 2

Stir green onions cilantro mint lime juice fish sauce and chile flakes into the ground turkey.

Nutritional Information

Thai Larb Salad Recipe

Servings Per Recipe:4

Calories: 201.9

% Daily Value *

Protein: 42.8g 86%

Carbohydrates: 2.8g 1%

Dietary Fiber: 0.5g 2%

Sugars: 0.9g

Fat: 1.2g 2%

Saturated Fat: 0.4g 2%

Cholesterol: 105.6mg 35%

Vitamin A Iu: 473.3IU 10%

Niacin Equivalents: 18.9mg 146%

Vitamin B6: 1mg 66%

Vitamin C: 8.4mg 14%

Folate: 30.2mcg 8%

Calcium: 36.9mg 4%

Iron: 2.4mg 13%

Magnesium: 71mg 25%

Potassium: 601mg 17%

Sodium: 909.3mg 36%

Thiamin: 0.1mg 8%

Calories From Fat: 10.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.