- 20 ounces super-lean ground turkey
- 1/4 cup chopped green onions
- 6 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 1/2 cups seeded and diced cucumber
- 1 medium red bell pepper, seeded and chopped
- 1/2 cup shredded carrot
- 1/4 cup chopped cilantro
- 1/4 cup chopped cashews
- 1/2 jalapeno, seeded and diced OR Sriracha sauce to taste
- Juice of 2 limes (about 4 tablespoons)
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 16 lettuce leaves (I love living lettuce)
In a medium bowl, combine the ground turkey, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.
When ready to cook, heat about 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the turkey mixture until it’s browning and crumbly.
While the turkey is cooking, combine the limes, soy sauce, brown sugar, and, if using it, Sriracha to taste. Set aside.
Place the remaining ingredients in a large bowl. When the turkey is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.
Nutritional Information (for 4 servings):
WW Smart Points: 4
One thing about this recipe is that it cooks super quick, but there’s some prep work involved that can suck up your time. My trick is to do all the chopping and prep work earlier in the day when my older kids are at school and my wee one is napping so when I have five-million things going on in the afternoon and the thought of making dinner makes me want to curl up in my closet and sob, I don’t have to because all the hard stuff is done and dinner is ready in, like, 10 minutes tops.