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Greetings. Well, it is summer! This is the best time of year for crunchy, cool salads, and this one is a whole meal. It is easiest to prepare in stages: on a cooler day, cook the meat mixture and store in the fridge; chop and slice all of the vegetables and store in the fridge, separately from the meat, leaving the avocado and tomatoes until the last minute. When you’re ready to serve, heat up the meat mixture, slice the avocado and tomatoes, and assemble the salad.
Ground Chicken (or turkey)
Asian-Inspired Salad
2 tablespoons coconut oil ~ 1 cup chopped onions
1 clove garlic, minced ~ 1½ lbs ground chicken or turkey
¼ cup rice vinegar ~ ¼ cup soy sauce
¼ cup hoisin sauce ~ 1 teaspoon sesame oil
2 tablespoons ginger, finely minced
1 jalapeno pepper, finely minced (optional)
12 cups Romaine lettuce, coarsely chopped
1 cup red cabbage, thinly sliced
1 red bell pepper, seeded, halved lengthwise & thinly sliced
½ cup radishes, thinly sliced ~ ½ cup celery, thinly sliced
1 avocado, pitted and sliced into about 16 wedges
24 cherry or grape tomatoes, each cut in half
¼ cup Italian dressing
sliced scallions and chopped cilantro for garnish
In a large skillet over medium heat, melt coconut oil. Add onions and cook until they begin to soften, about 5 minutes. Add garlic and cook for 1 minute. Add ground chicken or turkey, and continue to cook until meat is done. Remove from heat and pour off any liquid. Combine rice vinegar, soy sauce, hoisin sauce, sesame oil, ginger, and jalapeno pepper. Return pan to heat and clear a space in the center of the pan. Add sauce mixture and cook for 1 minute. Stir meat mixture into sauce and continue to cook for 2 minutes longer. Remove pan from heat.
Divide Romaine lettuce among 4 large serving bowls. In a separate large bowl, combine remaining vegetables, except avocado slices and tomato halves, with Italian dressing. Divide vegetable mixture among the 4 serving bowls. Scatter the avocado slices and tomatoes among the 4 bowls. Top with meat mixture. Garnish with scallions and cilantro. Serves 4.