Oral Allergy Syndrome Friendly Garlic-Rosemary Lettuce Cup Bites

Total time30 min

Prep time15 min

Cook time15 min

Oral Allergy Syndrome Friendly Garlic-Rosemary Lettuce Cup Bites

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Ingredients

4 servings

For the lettuce cups

1 head butter lettuce, leaves separated and trimmed into cups

For the filling

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 tbsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 medium zucchini, finely diced
2 medium carrots, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
2 tbsp coconut aminos
1 tbsp apple cider vinegar
½ tsp salt, or to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
1 lemon, cut into wedges (optional)

Instructions

1
Separate the butter lettuce into individual leaves, selecting the 12 most cup-shaped ones. Trim the base of each leaf so it sits flat. Arrange on a serving platter and set aside.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.

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