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.
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.