Thai Larb Salad

CRUNCH GARNISH
2 tbsp hemp or sesame seeds
2 tbsp slivered almonds or cashews

MEAT TOPPING
1 lb ground pork or turkey
1-2 cups sliced mushrooms
2 tsp ghee or coconut oil
1-2 large shallots, chopped
1-2 tsp fish sauce
1 tbsp soy or coconut aminos
1-2 tbsp fresh squeezed lime juice
1-2 tsp pepper flakes
1/2 cup cilantro, chopped
1/2 cup mint leaves, chopped
3-4 scallions, sliced
1/8 tsp freshly ground black pepper
1/2 tsp sea salt

TO SERVE
Romaine lettuce
sliced lime

In a hot skillet, preferably cast iron, dry roast seeds for crunchy topping for 2-3 minutes until slightly browned and fragrant. Stir constantly to prevent burning. Transfer seeds to mortar and grind until they are a coarse powder. Set aside.

Using the same skillet, add ghee or coconut oil to pan and brown meat over medium-high heat until nearly cooked through. Add shallots and mushrooms and continue to cook until shallots and mushrooms are slightly browned and meat is cooked through.

Add fish sauce, aminos, lime juice and pepper flakes. Toss to coat then add cilantro, mint and scallions reserving a bit of each for garnish.

Place Romaine leaves on a plate and top with meat mixture. Garnish with crunchy topping, mint, cilantro and a lime slice.