Vietnamese Turkey and Avocado Salad with crispy onions, cucumber, and carrots

(from castro15’s recipe box)

Categories: Asian

Ingredients

  • 1 Romaine Heart
  • 1 Persian Cucumber
  • 5 Cilantro Sprigs
  • 12 oz. Ground Turkey
  • 1 fl. oz. Starport Garlic Sesame Sauce
  • 2 tsp. Sambal
  • 1 Avocado
  • 1 fl. oz. Seasoned Rice Vinegar
  • 3 oz. Matchstick Carrots
  • 1 oz. Crispy Fried Onions

Directions

  1. Hold romaine head at root end and chop coarsely. Trim cucumber and cut into ¼" rounds on an angle. Mince cilantro (no need to stem).

  2. Mix ground turkey, garlic sesame sauce, half the sambal, and ¼ tsp. pepper in a medium mixing bowl until thoroughly combined. Set aside at least 5 minutes to let flavors marry.

  3. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Place half the avocado in a large mixing bowl with seasoned rice vinegar and 1 Tbsp. water. Whisk into a smooth paste. Some small bits are ok. Season with ¼ tsp. salt. Cut other half of avocado into ½" dice.

  4. Cook the Turkey

  5. Heat a large non-stick pan over high heat. Add 1 tsp. olive oil and seasoned turkey mixture to hot pan. Cook, breaking up meat, until no pink remains, 5-7 minutes. Remove from burner. Taste, and add remaining sambal, salt, and pepper if desired.

  6. Add romaine, cucumber, carrots, and half the cilantro (reserve remaining for garnish) to bowl with dressing and toss to combine.

  7. Place a serving of salad on a plate. Place diced avocado and turkey on top of salad. Top turkey with remaining cilantro. Garnish dish with crispy onions.

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