My new strategy for getting more greens into my diet is to hide them under the other proteins and carbs I eat normally. Keeping some salad greens on hand at all times makes it easy to just clump them on a plate and then top with your meal: roasted fish with puttanesca sauce one night, chicken curry another, even soups and pastas. It’s been great and actually very tasty – an added crunch and peppery bite from the bitter greens.
This recipe was inspired by Real Simple’s section where they show you 10 different ways to use one ingredient. This one: ground turkey. I’m normally not excited about ground turkey. Too lean, not enough flavor. But this recipe surprised me! The sweetness from the brown sugar, plus the fish sauce and some other things I threw in really made is tasty and Grant went back for more.
Great for on top of a salad, or rice or noodles or even couscous…
Thai Turkey Salad
- 1 lb. ground turkey
- 2 T canola oil
- 1 small onion, chopped
- 1/4 c. chicken stock
- 2 T fish sauce
- 2 T brown sugar
- 2 tsp soy sauce
- Salad mix (with any chopped vegetables you like)
- 1/2 c. chopped peanuts
- 1/4 c. chopped fresh mint
- 2 T lime juice
Heat oil in large skillet over medium-high heat. Add onions and saute until soft, 3-4 min. Add ground turkey and cook until browned, 5-7 min. Add chicken stock, fish sauce, brown sugar and soy sauce. Cook until almost all the liquid is evaporated.
Assemble salad mix and top with turkey mixture, followed by mint and peanuts. Finish with fresh lime juice.
This seems so simple and blah, but it really does taste yummy and satisfying.
Enjoy, friends! xoxo