Turkey or Chicken Larb in Leaves

This minced-meat salad, or Larb, is the national dish of Laos. These are really delicious and come together quickly, not to mention, they are low carb! 

The photo shows the larb served in Bibb lettuce leaves.--Barb L.

Serves: 4


2 Tbsp red curry paste

1 pound turkey or chicken burger

½ tsp salt

½ Tbsp Flying Olive Cilantro and Roasted Onion or Chipotle Extra Virgin Olive Oil

1/3 cup chopped English cucumber

¼ cup finely chopped shallots

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

8 cabbage or Boston lettuce leaves, your choice

Sriracha, Thai chile paste, or a few drops of Flying Olive Chipotle, Harissa, or Cayenne Red Chile Oil, optional


Place the curry paste,  turkey or chicken burger, and salt in a large bowl. Mix together. Heat a large skillet over medium-high heat. Add the Flying Olive Extra Virgin of Choice to the pan and swirl to coat.

Add the burger mixture to the pan and sauté for about 6 minutes or until cooked through. Break the larger chunks apart. Add the shallots and cook for 1-2 minutes. Remove the pan from the heat. Stir in the cucumber, cilantro, and lime juice.

Place 2 leaves on each of 4 plates. Divide the mixture evenly among the leaves. Serve with the Sriracha, chile paste, or Flying Olive Chile Oil of Choice, if desired.

Submitted by Barb L.