Nutmeg Free Cilantro-Lime Stuffed Endive Leaves

Total time30 min

Prep time20 min

Cook time10 min

Nutmeg Free Cilantro-Lime Stuffed Endive Leaves

These crisp endive cups are the kind of appetizer that disappears from the platter before you even sit down. Each leaf gets loaded with spiced ground turkey, hearty black beans, creamy avocado, and juicy cherry tomatoes, then finished with a bright cilantro-lime dressing that ties everything together. The spice blend — cumin, turmeric, and smoked paprika — delivers serious depth and warmth without a trace of nutmeg, which can sneak into spiced meat dishes more often than you'd expect. That makes this a genuinely safe and satisfying option for anyone who needs to avoid that particular spice, whether for sensitivity or personal preference. The fresh ginger in the dressing adds a subtle zing that keeps the whole dish feeling lively and clean. A scatter of pumpkin seeds on top adds a satisfying crunch and makes the presentation look effortlessly put-together. Serve these straight away with extra lime wedges and watch them vanish.

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Ingredients

4 servings

For the endive

2 heads belgian endive

For the turkey filling

1 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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