Thai Turkey And Kaffir Lime Salad

Ingredients

• 5 large shallots, finely chopped
• ¾ cup roughly cut coriander leaves
• ¼ cup finely minced lemon grass
• 2 kaffir lime leaves, sliced less than 1/16 inch wide, or use a teaspoon of grated lime rind, but it will not taste the same (see note)
• ½ to 1 teaspoon hot chili flakes
• ¼ cup Thai fish sauce (nuoc mam)
• 7 tablespoons fresh lime juice
• 1 tablespoon sugar
• 4 cups diced cooked white-meat turkey
• ¼ pound mesclun
• 1 large red bell pepper, very thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    321 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 34 grams protein; 100 milligrams cholesterol; 1576 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large bowl, combine shallots, coriander, lemon grass, lime leaves, chili flakes, fish sauce, lime juice and sugar. Stir in the turkey. Refrigerate, if not serving right away.
2. To serve, arrange the mesclun on 4 serving plates, top with turkey salad and decorate with pepper strips. Serve at room temperature.

• Kaffir lime leaves may be found in Southeast Asian markets.