Ground Turkey Lettuce Cups

Ingredients

• 1 medium carrot, julienned
• ¼ cup rice wine vinegar
• Pinch of sea salt
• 3 tablespoons gluten-free tamari
• 1 ½ tablespoons smooth peanut butter
• 2 tablespoons fresh lime juice
• 1 tablespoon toasted sesame oil
• ½ tablespoon grated ginger
• 1 teaspoon grated garlic
• 2 tablespoons avocado oil, divided
• 1 pound ground turkey
• Sea salt, to taste
• 1 medium shallot, diced
• 1 thumb-size piece ginger, peeled and thinly sliced
• 1 garlic clove, finely chopped
• 7 to 10 cremini or button mushrooms, finely chopped
• ¼ cup water chestnuts, finely chopped
• ½ cup toasted cashews, chopped
• ½ cup plus 1 tablespoon scallions, thinly sliced
• 1 head butter lettuce, leaves washed and separated
• Cilantro leaves, for garnish

Instructions

1. Make the quick-pickled carrots: In a shallow bowl, combine the julienned carrot with the rice wine vinegar and a pinch of sea salt. Set aside for 10-30 minutes.
2. Make the sauce: In a medium bowl, whisk together the tamari, peanut butter, lime juice, sesame oil, grated ginger, and grated garlic. Set aside.
3. Heat a frying pan over medium-high heat and add 1 tablespoon of the avocado oil.
4. Add the ground turkey to the pan and season generously with salt. Break up the turkey with a wooden spoon and cook until browned and slightly crispy, about 5-7 minutes.
5. Remove the ground turkey from the pan and place in a bowl.
6. Add the remaining tablespoon of avocado oil to the pan, followed by the shallot, sliced ginger, chopped garlic, mushrooms, and water chestnuts.
7. Cook, stirring, for 3-5 minutes, or until the mushrooms have cooked down to about a quarter of their original volume.
8. Add the ground turkey back into the pan, followed by the sauce. Stir until the sauce evenly coats the mixture.
9. Mix in the cashews and scallions.
10. Serve family style with the ground turkey mixture, lettuce leaves, pickled carrots, and cilantro leaves in separate bowls.

Original recipe photo