For the Thai Peanut Sauce:
1 large clove garlic
2 tablespoons toasted sesame oil
3 tablespoons natural smooth peanut butter or almond butter
2 teaspoons grated fresh ginger (optional)
3 tablespoons fresh lime juice, plus more as needed
2 tablespoons plus 1 teaspoon low-sodium tamari
For the Salad:
1 lb. Lean Ground Turkey
4 ounces gluten-free soba (buckwheat) noodles or edamame noodles (sold at Costco!)
Extra-virgin olive oil, for the noodles
1 (16-ounce) bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 seedless (English) cucumber, diced
1 carrot, julienned
4 green onions, chopped, plus more for serving
Sesame seeds, for serving
Make the Thai Peanut Sauce:
In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, ginger (if using), lime juice, tamari, and 2 to 3 tablespoons water. Process until combined.
Make the Salad:
Cook the ground turkey with a little sesame oil in a skillet. Add in some ground ginger and soy sauce to your liking. Once the turkey is fully cooked, add in the julienned carrots and cucumbers and cook on low until fully cooked. Set aside.
Cook the soba noodles/edamame noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together).
Add the ground turkey mixture, edamame, bell pepper, and green onions, to the bowl with the noodles and toss until well combined.
Pour your desired amount of the dressing over the salad and toss to coat. (Any leftover dressing will keep in an airtight container in the refrigerator for up to 1 week.)
Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side.