Larb Salad

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Prep Time: 10 mins | Cook Time: 45 mins | Serves: 4

Ingredients

Larb Mixture

• 1 c TVP (Textured Vegetable Protein)

• 1 Tbsp olive or avocado oil

• 1 onion, ½ thinly sliced and ½ minced

• 2 garlic cloves minced

• ¼ c cilantro, chopped

• ¼ c mint, chopped

• 1 head of romaine

• 1 cucumber, thinly sliced

• 1 jalapeno, thinly sliced

Sauce

• 1-2 Tbsp fish sauce or soy sauce

• 3 limes, juices and zested

• ¼ c brown sugar

Whole Grain

• 1 c quinoa or brown rice

• 2 c broth or water

Directions

1. Bring broth or water to a boil, add whole grain of your choosing (quinoa or brown rice), and cover. Reduce to a simmer and cook for about 15-30 minutes depending on the grain.

2. Cover TVP with hot water for about 5-10 minutes until it fluffs, drain any excess water.

3. In a small bowl mix together sauce ingredients - fish sauce or soy sauce, limes, and brown sugar.

4. Heat sauté pan or wok over medium heat. Add oil, then minced onion and garlic. Stir and cook for 1-2 minutes.

5. Add TVP to sauté pan, cook for several minutes until hot and getting crispy. Add sauce to pan with TVP mixture, then add cilantro and mint.

6. Serve with lettuce cups on the side!

Notes

• Serve with sliced cucumber, onion, and jalapeno on lettuce leaves.

Nutrition: (per 1/2 cup serving) Calories: 340 kcals | Total Fat: 6 g | Sat Fat: 1 g | Sodium: 170 mg | Carb: 46 g | Fiber: 10 g | Protein: 19 g.

In the Kitchen | April 2024
Basecamp Prevention + Wellness, Providence | providencebasecamp.org