Heart-Healthy Larb

Transform your salad game with this vibrant and flavorful Heart-Healthy Larb! A nutrient-packed twist on the traditional Thai dish, this recipe features lean ground turkey breast, hearty brown rice, and a zesty lime-chili dressing that’s bursting with bold flavors. Fresh herbs like mint and cilantro brighten every bite, while crisp romaine lettuce, juicy cherry tomatoes, and refreshing cucumber slices provide the perfect crunchy contrast. Cooked with low-sodium chicken broth and seasoned with fragrant shallots and garlic, this low-fat, high-protein meal is as wholesome as it is delicious. Ready in just 35 minutes, it’s an ideal choice for quick weeknight dinners or light, satisfying lunches. Serve it family-style or as a refreshing lettuce wrap for a heart-smart culinary experience today!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 g Ground turkey breast
• 120 g Brown rice
• 240 ml Low-sodium chicken broth
• 2 medium Shallots
• 3 stalks Green onions
• 20 g Fresh mint leaves
• 20 g Fresh cilantro leaves
• 60 ml Lime juice
• 30 ml Fish sauce
• 5 g Chili powder
• 2 cloves Garlic
• 12 leaves Romaine lettuce leaves
• 1 medium Cucumber
• 200 g Cherry tomatoes

Directions

Step 1

Start by cooking the brown rice: rinse 120g of brown rice under cold water. In a pot, bring 240ml of low-sodium chicken broth to a boil, add the rinsed rice, reduce the heat to low, cover, and let simmer for 30-35 minutes or until the rice is tender. Set aside when done.

Step 2

While the rice is cooking, finely chop 2 medium shallots and 2 cloves of garlic.

Step 3

Heat a non-stick skillet over medium heat. Add the ground turkey breast and cook, breaking it apart with a spoon, until it's fully cooked and no longer pink, about 5-7 minutes.

Step 4

Once the turkey is cooked, add the chopped shallots and garlic to the skillet. Stir well and cook for another 2 minutes until the shallots become translucent.

Step 5

In a small bowl, mix 60ml lime juice, 30ml fish sauce, and 5g chili powder to create the dressing.

Step 6

Remove the turkey mixture from heat and transfer it to a large bowl. Stir in the cooked brown rice.

Step 7

Add 20g of fresh mint leaves and 20g of cilantro leaves, both finely chopped, along with 3 sliced stalks of green onions to the turkey and rice mixture.

Step 8

Pour the lime-chili dressing over the larb mixture and gently toss everything together until well combined.

Step 9

Prepare the vegetables: slice the cucumber into thin rounds and halve the cherry tomatoes.

Step 10

Serve the larb on individual plates alongside crisp romaine lettuce leaves, cucumber slices, and halved cherry tomatoes for a refreshing and crunchy accompaniment.

Nutrition Facts

Serving size	1601.9 grams (1601.9g)

Amount per serving	% Daily Value*
Calories	1048

Total Fat 10.00g	13%
Saturated Fat 2.80g	14%
Polyunsaturated Fat 0.10g
Cholesterol 315mg	105%
Sodium 3066mg	133%
Total Carbohydrate 78.70g	29%
Dietary Fiber 15.70g	56%
Total Sugars 22.10g
Protein 142.00g	284%

Vitamin D 0IU	0%
Calcium 362mg	28%
Iron 13mg	72%
Potassium 3215mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.3%

Protein: 58.4%

Carbs: 32.4%