Thai-Inspired Turkey Larb Salad

Step 1

Prepare the minced garlic, minced red onion or shallots, and minced jalapeno.

Step 2

Mix lime juice, fish sauce (affiliate link), Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and Sriracha Sauce (affiliate link) to make the flavorful dressing.

Step 3

Mix the minced garlic, shallot, and jalapeno into the raw turkey using a large spoon.

Step 4

Heat the peanut oil in a large frying pan, then cook the turkey over medium-high heat until it's nicely browned, about 7-8 minutes. Break it apart with a turner as it cooks.

Step 5

Turn off the heat and mix about half the dressing mixture into the cooked turkey, stirring so it seasons all the meat.

Step 6

While turkey cools chop the romaine, wash in a salad spinner (affiliate link) or in the sink, and spin dry or dry with paper towels.

Step 7

Chop the fresh mint and cilantro. (I used my Herb Scissors (affiliate link) to cut thin strips of mint.)

Step 8

Cut up some fresh limes to squeeze on at the table, and chop peanuts to garnish the salad.

Step 9

After the meat has cooled about 4-5 minutes, stir in the chopped mint and cilantro (or thinly sliced green onion instead if you're not using cilantro.)

Step 10

Fill a salad bowl with lettuce and top with the turkey mixture, then drizzle over a little more dressing if desired and sprinkle on peanuts.

Step 11

Serve with additional dressing for those who want it and fresh limes to squeeze on at the table.