This easy one-pan meal is lightly adapted from one by Melissa Clark on the New York Times cooking app. Inspired by the vibrant Thai meat salad called larb, it starts with crumbled ground turkey and red onions that sizzle together until browned and crispy. It’s low in fat, high in protein and fiber, inexpensive, and lightning-fast to make. Serve it warm or room temperature with rice, Asian noodles, or flatbread. Or skip the carbs and scoop it up with crisp lettuce leaves. Se