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Turkey Mango Salad

  • Ground
  • Lunch
  • Dinner
  • Spring Entertaining
  • Everyday
  • Skillet
  • 30 minutes or less

A favourite Thai salad is the perfect fit to join lean turkey in a refreshing dish that is perfect for summer or anytime of the year.

Yield

4-1 cup (250mL) servings.

Print Recipe

Ingredients

  • 1 8-oz (227 g) extra lean ground Ontario turkey
  • 4 cloves garlic, minced
  • 2 tbsp (25 mL) fresh ginger, minced
  • 1 tsp (5 mL) sesame oil
  • 1 tbsp (15 mL) fish sauce (or sodium reduced soy sauce)
  • 2 mangoes, peeled and chopped
  • 1 small red bell pepper, chopped
  • 2 tbsp (25 mL) fresh cilantro (or basil) chopped
  • 2 tbsp (25 mL) fresh mint, chopped
  • 2 tbsp (25 mL) lime juice
  • Pinch granulated sugar
  • Dash hot pepper sauce

Instructions

  • 1In large nonstick skillet heat oil over medium-high heat and cook, turkey, garlic, ginger, sesame oil and fish sauce, stirring often, for about 5 minutes or until no longer pink inside. Remove from heat.
  • 2In large bowl, blend mango, pepper, cilantro and mint. Add turkey mixture to bowl and stir. Drizzle with lime juice, sugar and hot sauce; stir to combine.

Chef's Tips

  • Tip: For a bold heat, add 1/2 tsp (2mL) garlic chili paste to the salad.
  • Per serving: About 179 cal, 12 g pro, 6 g total fat (1 g sat fat), 22 g carb, 3 g fibre, 37 mg chol, 408 mg sodium. %RDI: iron 6%, calcium 2%, vit A 8%, vit C 114%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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