Cascadia Table

Warm weather is finally here and it’s lovely. I dislike the cold and the first few days that are truly warm are such a palpable relief. The afternoon light lingers a little longer and there is no bite in the air but rather actual warmth.  I feel this warmth physically like a giant exhale in yoga and then I make a big, fresh salad. Real salad. Not a side salad but a giant salad for dinner. 

The kind that’s actually satisfying, the kind that makes you feel like you ate something healthy and wonderful, and yet, you are full. It was the first evening in months where a big, fresh salad felt exactly right.

In addition to being the perfect warm weather meal this also happens to be my husband Jesse’ favorite dinner. Whenever I ask him what I should make for dinner or if he has any ideas for the menu this week this is always his suggestion. 

I created this dish years ago after I bought 8 lbs of ground turkey on an impulse buy at Costco. Apparently I was very optimistic about my meal planning that week and focused on protein. I’d been playing around with Thai flavors and had really good Thai curry paste in the fridge. I also had a CSA full of salad greens. Thus I decided a Thai curry turkey salad was just the answer for all of that (or at least some of that) ground turkey. The key to the whole dish is frying the curry paste directly in the pan with the turkey. It blooms the spices, deepens the flavor. The result is intensely savory, spicy, and incredibly fragrant.

This dinner is also incredibly fast, in the time it takes to cook and season your turkey you can assemble your salad and garnishes and then dinner is actually done in 20 minutes.

I usually build this salad on a base of romaine or spring mix with some shredded cabbage mixed in for crunch. But last night I opened the fridge and realized I’d completely forgotten to buy lettuce. What I had was green cabbage and bok choy, and honestly? I think I like it even better this way. Finely sliced, it holds up beautifully under the warm turkey without wilting, and the slight bitterness of the bok choy plays really well against the curry. I may never go back.

The rest of the salad is flexible,  whatever crisp vegetables you have will work here. I used shredded carrot, slivered cucumber, and bell pepper, and some avocado, with a big handful of cilantro, mint, and scallions scattered over the top. Fresh herbs are non-negotiable here. They’re not a garnish, but rather part of the salad. And then the dressing: shallot, lime, fish sauce, a little sugar, and Thai chili. Bright, a little funky, a little heat. It ties everything together.

This is the kind of recipe that sounds more complicated than it is. You’re really just cooking ground turkey with aromatics, making a quick sauce, and assembling a salad. The whole thing comes together in less than 30 minutes, and it tastes like something you’d order at a very good restaurant, the kind that has lemongrass on the menu.

Thai Curry Ground Turkey Salad

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Ingredients Method

Ingredients

  

For the Turkey

• 1 lb ground turkey
• 1/2 shallot, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 2-3 cloves garlic, minced
• 2-4 tbsp curry paste
• 3/4 tsp fish sauce
• 1.5 tsp sugar
• splash of water

For the Sald

• 4-6 cups finely shredded greens (green cabbage + bok choy; or romaine + cabbage; spinach and arugula work too
• 2 carrots, shredded
• 1 cucumber, thinly sliced
• 4-5 radishes, thinly sliced (or bell pepper)
• 1 handfull cilantro, roughly chopped
• 1 handfull basil or mint, roughly chopped
• 4-5 scallions, sliced
• 1/2 cup cashews or peanuts for garnishing
• 1 avocado, sliced – optional

For the dressing

• 1 tbsp avocado oil
• 1 tsp fish sauce
• juice of one lime
• 1.5 tsp sugar
• 1/2 shallot, finely minced
• 1 fresh Thai chili, or 2-3 dried chilies

Method

 

2. Sauté aromatics. Heat avocado oil in a large skillet over medium heat. Add shallot and cook 2–3 minutes until softened. Add ginger and garlic and cook 1 minute more.
3. Cook the turkey. Add ground turkey and break it up, cooking until halfway done.
4. Fry the curry paste. Push the turkey to the sides of the pan and add the curry paste to the center. Let it fry for 1–2 minutes — this is where the flavor develops. Then incorporate into the meat. Add a small splash of water or broth if the mixture looks dry.
5. Finish and season. Cook until the turkey is just done. Remove from heat. Add fish sauce and sugar, taste, and adjust. Set aside to cool slightly while you prep the salad.
6. Make the dressing. Whisk together oil, fish sauce, lime juice, sugar, shallot, and chili. Taste — it should be bright, a little funky, a little spicy, and a little sweet.
7. Assemble. Lay your greens on a wide platter or in a large bowl. Add carrots, cucumber, avocado and radish. Scatter the herbs generously. Spoon the warm turkey over the top. Drizzle with dressing and finish with cashews or peanuts.