For a bold heat, add 1/2 tsp (2mL) Asian garlic chili paste to the salad.
- In large nonstick skillet heat oil over medium-high heat and cook, turkey, garlic, ginger and fish sauce, stirring often, for about 5 minutes or until no longer pink inside. Remove from heat.
- In large bowl, blend mango, pepper, cilantro and mint. Add turkey mixture to bowl and stir.
- Drizzle with lime juice, sugar and hot sauce; stir to combine.
Makes 4-1 cup (250mL) servings.
Per serving: About 179 cal, 12 g pro, 6 g total fat (1 g sat fat), 22 g carb, 3 g fibre, 37 mg chol, 408 mg sodium. %RDI: iron 6%, calcium 2%, vit A 8%, vit C 114%