These little lettuce cups are the kind of appetizer that disappears from the platter before you even sit down. Crisp butter lettuce cradles a savory, fragrant filling of ground turkey cooked down with garlic, ginger, shredded carrots, and coconut aminos until everything is coated in a glossy, citrusy glaze. A hit of turmeric gives the filling a warm golden hue, while fresh lime juice and zest keep every bite bright and lively. The whole thing gets finished with a shower of cilantro and scallions right before serving, so the flavors stay fresh and the colors stay vivid. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward, and there are no hidden stalks or celery seed lurking in the seasoning. Coconut aminos do the heavy lifting in place of soy sauce, adding depth without any of the usual label-reading stress. Serve them straight from the skillet and let guests build their own cups for an easy, crowd-pleasing spread.
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Separate the butter lettuce into individual leaves and trim the base of each to form a cup shape. Arrange 12 of the best-formed cups on a large serving platter and set aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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