Thai-Inspired Ground Turkey Larb Salad with Sriracha, Mint, Cilantro, and Peanuts

Ingredients

• 1 lb. ground turkey
• 2 tsp. peanut oil
• 1-2 tsp. finely minced garlic
• 2 large shallots, minced
• 1/2 large fresh Jalapeno pepper, minced
• 6 cups coarsely chopped and washed romaine lettuce
• 1/4 cup chopped cilantro, or more
• 1/4 cup chopped mint, or more
• 1/2 cup chopped peanuts, for garnishing salad
• Fresh cut limes to squeeze on at the table, optional
• 2 T fresh-squeeze lime juice
• 2 T fish sauce
• 2 tsp. sweetener of your choice
• 2 tsp. Sriracha Rooster Sauce

Directions

1. Finely mince the shallot, garlic, and jalapeno pepper, then chop the mint and cilantro or green onion.
2. Stir the lime juice, fish sauce, sweetener, and Sriracha Sauce together until you have a smooth dressing.
3. Put the ground turkey in a bowl, add the garlic, shallots, and jalapeno, and use a large spoon to work everything evenly into the meat.
4. Warm the peanut oil in a large non-stick frying pan. Add the turkey mixture and cook it over medium-high heat until fully cooked through and nicely browned, about 7 minutes.
5. Take the pan off the heat and add about half the dressing. Toss the meat well so the seasoning reaches every bite.
6. Chop the romaine, then wash it and spin it dry in a salad spinner, or rinse it in a colander and pat it dry with paper towels.
7. Chop the peanuts and cut a few lime slices, if you’re using them.
8. Once the turkey mixture has cooled 4-5 minutes, stir in the chopped mint and cilantro.
9. To assemble, add lettuce to the bowl and spoon a generous amount of the seasoned turkey over the top.
10. Spoon on a little more dressing if you’d like, then finish with a few tablespoons of chopped peanuts.
11. Serve with fresh lime slices for squeezing over the salad at the table, if desired.