Dairy Free Ginger-Scallion Mushroom Lettuce Cups
These lettuce cups are the kind of meal that feels light and fresh but still completely satisfying ā crisp butter lettuce cradling a savory, aromatic filling that hits every note. Ground turkey and finely chopped cremini mushrooms cook down together into a cohesive, glossy mixture that's deeply flavorful without being heavy. Coconut aminos stand in for soy sauce seamlessly, delivering that umami punch while keeping the whole dish free from dairy and any hidden milk derivatives you might find lurking in bottled sauces or pre-seasoned meats. Fresh ginger, turmeric, and garlic build a warm, fragrant base that makes the kitchen smell incredible from the first minute the pan heats up. The scallions are used in two stages ā whites cooked into the filling for sweetness, greens stirred in at the end for a bright, fresh finish ā which is a small detail that makes a big difference. A squeeze of lime and a scatter of cilantro over the top pull everything together into something that genuinely tastes like it came from a restaurant. It's an easy weeknight win that happens to work beautifully for anyone avoiding dairy without any substitutions or compromises required.
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Learn more āIngredients
4 servings
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
For the filling
- 2 tbsp coconut oil
- 1 lb ground turkey
- 8 oz cremini mushrooms, finely chopped
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh turmeric, grated (or Ā½ tsp ground turmeric)
- Ā½ tsp salt, plus more to taste
- 1 medium carrot, finely diced
Instructions
- 1
Heat 2 tbsp coconut oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the carrot and the white parts of the scallions and cook, stirring occasionally, until the carrot is slightly softened and the scallion whites are translucent, about 3 minutes.
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