Healthy Eating Recipe – Spicy Turkey Larb

by Chrystie Dickens

It is part way through January and I am 1 week into my 28-Day Nutrition Reset! Crazy how fast time goes sometimes. In my 28-Day program, we focus on eating lean proteins, low-glycemic carbohydrates and healthy fats. One of the pitfalls of this plan is that food can be pretty bland if you can’t add yummy sauces and seasonings. But you can still eat super healthy and have a ton of flavor. Below is a recipe that accomplishes just that. Larb is a tangy, meat salad from Thailand that is bound to satisfy. Enjoy!

Spicy Turkey Larb with Soft Herbs and Lettuces


  • 2 tablespoons coconut oil or grapeseed oil 
  • 1 shallot, thinly sliced, plus more for serving 
  • 2 scallions, thinly sliced (white and green parts separated) 
  • 2 garlic cloves, finely grated or minced 
  • 3/4 teaspoon kosher salt, plus more as needed 
  • Large pinch of crushed red pepper flakes (optional) 
  • 1 pound ground turkey, chicken or pork 
  • 2 tablespoons fresh lime juice, plus more to taste, plus lime wedges for serving 
  • 1 tablespoon fish sauce or soy sauce 
  • 1 cup fresh mixed soft herbs (such as cilantro, mint and basil leaves), coarsely chopped, plus more for serving 
  • 1 fresh Thai, serrano, or jalapeno chili, seeded and thinly sliced 
  • Large lettuce leaves, such as butter lettuce, romaine, or green leaf, for serving 
  • Shredded carrots, for serving


  1. Heat a large skillet over medium heat. Add the oil and let it heat. Add the shallot and scallion whites and cook until softened, 2 to 3 minutes. Add the garlic, salt, and red pepper flakes. Cook until fragrant, 30 to 60 seconds. 
  2. Stir in the meat, raise the heat to high, and cook, breaking up the meat with a wooden spoon, until it’s browned and cooked through, about 8 minutes. Using a flat spatula, press down on the meat as it cooks so it can get a little crunchy on the bottom. 
  3. Add the lime juice and fish sauce to the pan and toss well with the meat and vegetables. Let cook for 1 minute, then remove the pan from the heat and stir in the herbs, chili, and toasted rice powder. Taste and add more lime juice if it needs brightness, or fish sauce if it needs a salty, umami depth. 
  4. Spoon the meat onto a platter and serve with lettuce leaves on the side for wrapping, along with all of the garnishes – scallion greens, shallot, carrots, herbs, and lime wedges – for people to add to their lettuce rolls as desired.

I hope you enjoy this recipe as much as I do!

Chrystie Dickens is a NASM Certified Personal Trainer, NASM Certified Nutrition Coach, Certified Warrior Strength Instructor, and Certified Tribe Team Training Instructor. She is the Founder of Fit and Fourtyish, a personal training and nutritional coaching program dedicated to helping people with strength, agility, balance and weight loss. She can be reached at

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