Turkey Larb in Lettuce Cups

Ingredients

• 2 tbsp (16 g) pumpkin seeds
• 1 1/2 tsp (7.5 ml) avocado oil
• 3 oz (85 g) ground turkey, 93% lean
• 1 tsp (5 ml) fish sauce
• 3 tbsp (45 ml) fresh lime juice
• 1 tsp (4 g) granulated 1:1 sweetener
• 1/4 cup (40 g) shallot, thinly sliced
• 1/2 cup (66 g) cucumber, diced
• 1/2 cup (13 g) fresh mint, chopped
• 8 (60 g) butter lettuce leaves
• 1 cup (100 g) green beans, trimmed, sliced into short lengths

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Method

1. Toast the pumpkin seeds in a dry 10-inch (25cm) skillet over medium heat for 2 minutes, then crush them coarsely. They stand in for the toasted rice powder of real larb.
2. Add the oil and brown the turkey over medium-high heat, breaking it up, until it reaches 165°F (74°C). Take it off the heat.
3. Whisk the fish sauce, lime juice and sweetener; one teaspoon of fish sauce is all this dish can carry.
4. Toss the warm turkey with the shallot, cucumber, mint and dressing. Spoon into the lettuce cups, scatter the pumpkin seeds over and serve the raw green beans alongside for crunch, the way larb comes in Laos.