Almond Free Ginger-Scallion Lettuce Cup Bites
These fresh, handheld bites are the kind of appetizer or light meal that disappears from the table before you even sit down. Crisp butter lettuce cups cradle a savory ground turkey filling packed with shredded carrot, crunchy water chestnuts, and a double hit of fresh ginger that makes every bite feel bright and lively. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of turmeric — no soy, no mystery ingredients, and absolutely nothing tree-nut-related hiding in the mix. That's a genuine win for anyone navigating menus or packaged sauces that so often sneak in almond-based thickeners or nut oils. The filling gets glossy and fragrant as it absorbs the sauce, and the scallion greens stirred in at the end add a pop of color and freshness that looks like you tried way harder than you did. A squeeze of lime and a scatter of cilantro over the top take the whole platter from weeknight dinner to something you'd proudly set out for guests.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 scallions, thinly sliced (white and green parts separated)
- 1 medium carrot, shredded
- 1 can (8 oz) water chestnuts, drained and roughly chopped
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- ¼ tsp salt, plus more to taste
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, 1 tsp grated ginger, turmeric, and 1/4 tsp salt until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the white parts of the scallions and the 1 tbsp grated ginger and cook, stirring frequently, until fragrant and softened, about 1 minute.
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