Guilt-Free Delicacy

Thai Rice Salad with Turkey

and leaf salad
Average: 5 (3 votes)
(3 votes)
Thai Rice Salad with Turkey

Thai Rice Salad with Turkey - Spicy kick from Asian flavors

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Health Score:
93 / 100
35 min.

Healthy, because

Even smarter

Nutritional values

Besides a good load of protein can turkey meat with the B vitamin niacin. It supports energy metabolism as well as stimulus transmission in the cells. Tender sugar snap peas not only enhance the dish with intestine-friendly dietary fiber. The trace element zinc is also contained in green vegetables and strengthens the immune system.

If you would like to enjoy the Thai rice salad in a vegetarian version, you can replace the turkey breast fillet with smoked tofu, for example. For a little extra crunch, sprinkle the salad with a handful of nuts of your choice.

1 serving contains
(Percentage of daily recommendation)
Calorie454 cal.(22 %)
Protein36 g(37 %)
Fat12 g(10 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K18.2 μg(30 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin21.2 mg(177 %)
Vitamin B₆0.8 mg(57 %)
Folate28 μg(9 %)
Pantothenic acid1.3 mg(22 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C8 mg(8 %)
Potassium621 mg(16 %)
Calcium43 mg(4 %)
Magnesium56 mg(19 %)
Iron3.7 mg(25 %)
Iodine4 μg(2 %)
Zinc3.3 mg(41 %)
Saturated fatty acids9.7 g
Uric acid198 mg
Cholesterol55 mg
Complete sugar4 g


7 ozs parboiled rice
18 ozs turkey breasts
2 tsps ginger roots
1 garlic clove
1 onion
2 tsps yellow Thai curry paste
2 Tbsps Coconut oil
5 ozs Snow peas
3 ½ ozs Coconut milk
2 organic limes (peel and juice)
2 cilantro
1 ½ ozs mixed lettuce leaves (2 handfuls)
How healthy are the main ingredients?
Snow peaCoconut milksaltgarlic cloveonion

Preparation steps


Cook rice in boiling salted water over low heat for 15-20 minutes until slightly al dente.


Meanwhile, wash the turkey breast fillet, dab dry and cut into strips. Peel ginger, garlic and onion, cut into pieces and finely chop with curry paste in a blitz chopper.


Heat oil in a frying pan. Fry meat strips in it for 3-4 minutes over medium heat. Clean and wash sugar snap peas. Add curry mixture and sugar snap peas and fry for 2-3 minutes more.


Drain the rice, rinse in cold water, drain and add to the pan. Add coconut milk, lime zest and juice, and 4 Tablespoon of water and continue to cook, tossing, for about 5 minutes until the liquid has evaporated. Add salt and remove from heat.


Wash the cilantro, shake dry, chop finely and mix in. Wash lettuce leaves, shake dry, and arrange on plates with the rice salad.