Eosinophilic Esophagitis Friendly Cilantro-Lime Stuffed Endive Leaves
Total time30 min
Prep time20 min
Cook time10 min
4.7(18)
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Learn more →Ingredients
4 servings
For the endive
- 2 heads belgian endive
For the turkey filling
- 1 tbsp extra virgin olive oil
- ¾ lb ground turkey
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
For the cilantro-lime dressing
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp extra virgin olive oil
- ½ cup fresh cilantro, roughly chopped
- 1 tsp fresh ginger, finely grated
- ¼ tsp salt
For assembly
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, quartered
For serving
- 1 tbsp pumpkin seeds (pepitas), raw or dry-roasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Separate the endive leaves, selecting the 12 largest, most cup-shaped leaves. Arrange them on a serving platter and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles, until no pink remains and the internal temperature reaches 165°F (74°C), about 6–8 minutes.
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