Tree Nut Free Cilantro-Lime Stuffed Endive Leaves

Total time30 min

Prep time20 min

Cook time10 min

Tree Nut Free Cilantro-Lime Stuffed Endive Leaves

These bright, fresh bites are the kind of appetizer that disappears from the platter before you even get a chance to sit down. Crisp Belgian endive leaves act as natural little cups, cradling a warmly spiced ground turkey and black bean filling that's deeply savory thanks to cumin, turmeric, and smoked paprika. A zippy cilantro-lime dressing ties everything together, while creamy diced avocado and juicy cherry tomatoes add color and freshness in every bite. Pumpkin seeds scattered on top give a satisfying crunch without any tree nut concerns — no almonds, cashews, or walnuts anywhere in sight. This is the kind of recipe where you can feel confident about every single ingredient, since the whole dish is built from straightforward whole foods with no hidden nut-based oils or sauces to second-guess. It comes together in one skillet and requires almost no special equipment, making it just as practical as it is impressive. Serve it at a gathering or as a light weeknight meal and watch it earn serious compliments.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the endive

2 heads belgian endive
Endive Lettuce Belgian Endive Belgian Endive Lettuce California Endive Farms Organic Endives Endive Lettuce Belgian
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!