All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Freshness and flavor aren't the only things this salad has in spades; this meal has a symphony of ingredients not seen together this side of the Pacific. Spicy sambal seasons ground turkey, along with a garlic sesame sauce that adds flavor and bite. Dressed with an avocado dressing and topped with cilantro and crispy onions, this mélange of elements may sound disjointed on paper, but it comes together in spunky harmony with each bite.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Hold romaine head at root end and chop coarsely. Trim cucumber and cut into ¼" rounds on an angle. Mince cilantro (no need to stem).
Season the Turkey
Mix ground turkey, garlic sesame sauce, half the sambal, and ¼ tsp. pepper in a medium mixing bowl until thoroughly combined. Set aside at least 5 minutes to let flavors marry.
Prepare Avocado and Make Dressing
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Place half the avocado in a large mixing bowl with seasoned rice vinegar and 1 Tbsp. water. Whisk into a smooth paste. Some small bits are ok. Season with ¼ tsp. salt. Cut other half of avocado into ½" dice.
Cook the Turkey
Heat a large non-stick pan over high heat. Add 1 tsp. olive oil and seasoned turkey mixture to hot pan. Cook, breaking up meat, until no pink remains, 5-7 minutes. Remove from burner. Taste, and add remaining sambal, salt, and pepper if desired.
Assemble the Salad
Add romaine, cucumber, carrots, and half the cilantro (reserve remaining for garnish) to bowl with dressing and toss to combine.
Plate the Dish
Place a serving of salad on a plate. Place diced avocado and turkey on top of salad. Top turkey with remaining cilantro. Garnish dish with crispy onions.
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