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- TURKEY:
- 2 tbsp. coconut oil
- 1/2 lb. ground turkey
- 4 tbsp. fresh lime juice
- 2 tbsp. tahini
- 1 tbsp. rice vinegar
- 6-inch piece lemongrass, thinly sliced into coins
- 1-inch piece fresh ginger, grated
- 1 clove garlic, grated
- dash of cayenne (optional)
- SALAD:
- 2 C spinach, chopped
- 1 red bell pepper, cut into matchsticks
- 1/4 sm head red cabbage, thinly sliced
- 3/4 C snow peas (2 oz)
- 5 lg fresh basil leaves, thinly sliced, + sprigs for garnish
- 1/4 C salted, roasted peanuts, chopped
Directions
-
- Step 1Make turkey: Heat oil in skillet over medium-high heat. Add turkey and break up with wooden spatula. Add lime juice, tahini, vinegar, lemongrass, ginger, garlic, and cayenne (if using). Cook until no pink remains. Remove from heat and cover.
- Step 2Make salad: layer spinach, bell pepper, cabbage, and snow peas on 2 plates. Stir basil into turkey mixture. Divide into 2 portions and top each salad. Top with peanuts, garnish with basil sprigs, and dress with a vinaigrette.
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,
, ,Low-Carb,Low-Sodium
, Mitch MandelAdvertisement – Continue Reading BelowTURKEY:2 tbsp. coconut oil1/2 lb. ground turkey4 tbsp. fresh lime juice2 tbsp. tahini1 tbsp. rice vinegar6-inch piece lemongrass, thinly sliced into coins1-inch piece fresh ginger, grated1 clove garlic, grateddash of cayenne (optional)SALAD:2 C spinach, chopped1 red bell pepper, cut into matchsticks1/4 sm head red cabbage, thinly sliced3/4 C snow peas
, http://www.edamam.com/ontologies/edamam.owl#recipe_b1ed8b7c0341744335cc6bfd5ca48511
, 6
, Low-Carb,Low-Sodium
, Sugar-Conscious,Keto-Friendly,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Tree-Nuts,Sulfites
, Ingredients:
- TURKEY:
- 2 tbsp coconut oil
- 1/2 lb ground turkey
- 4 tbsp fresh lime juice
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 6-inch piece lemongrass, thinly sliced into coins
- 1-inch piece fresh ginger, grated
- 1 clove garlic, grated
- dash of cayenne (optional)
- SALAD:
- 2 C spinach, chopped
- 1 red bell pepper, cut into matchsticks
- 1/4 sm head red cabbage, thinly sliced
- 3/4 C snow peas (2 oz)
- 5 lg fresh basil leaves, thinly sliced, + sprigs for garnish
- 1/4 C salted, roasted peanuts, chopped
,
, Mitch MandelAdvertisement – Continue Reading BelowTURKEY:2 tbsp. coconut oil1/2 lb. ground turkey4 tbsp. fresh lime juice2 tbsp. tahini1 tbsp. rice vinegar6-inch piece lemongrass, thinly sliced into coins1-inch piece fresh ginger, grated1 clove garlic, grateddash of cayenne (optional)SALAD:2 C spinach, chopped1 red bell pepper, cut into matchsticks1/4 sm head red cabbage, thinly sliced3/4 C snow peas (2 oz)5 lg fresh basil leaves, thinly sliced, + sprigs for garnish1/4 C salted, roasted peanuts, choppedDirectionsStep 1Make turkey: Heat oil in skillet over medium-high heat. Add turkey and break up with wooden spatula. Add lime juice, tahini, vinegar, lemongrass, ginger, garlic, and cayenne (if using). Cook until no pink remains. Remove from heat and cover.Step 2Make salad: layer spinach, bell pepper, cabbage, and snow peas on 2 plates. Stir basil into turkey mixture. Divide into 2 portions and top each salad. Top with peanuts, garnish with basil sprigs, and dress with a vinaigrette.Advertisement – Continue Reading BelowAdvertisement – Continue Reading Below
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