Ground Turkey & Basil Stir Fry with Cucumber Salad

First, prepare the cucumber salad: toss the sliced cucumbers with 1 tbsp soy sauce, 2 tsp sesame oil, 2 tsp rice wine vinegar, and sesame seeds. You can cut the cucumbers into spears or slice them super thin. Refrigerate for at least 20 minutes, up to a few hours. Next, heat a medium-sized skillet over medium heat. Add 1 tbsp sesame oil, 2 of the green onions, and the chopped garlic. Cook until fragrant, about 1-2 minutes. Add the 1 lb ground turkey and break it up with a wooden spoon or meat masher until it's almost cooked through and no longer pink. Stir in the 1 cup fresh basil leaves and 1 tbsp soy sauce until the basil is wilted. Then, stir in the shredded carrot and remove the skillet from heat. Garnish the stir fry with the remaining green onion and sesame seeds. Serve immediately with the chilled cucumber salad and plenty of fresh mint.