Almond Free Ginger-Scallion Turkey Skillet
This weeknight skillet is the kind of meal that makes your kitchen smell absolutely incredible — fragrant ginger and garlic hitting hot coconut oil is practically aromatherapy. Ground turkey gets broken down into tender, savory crumbles alongside bright zucchini, all pulled together with a glossy sauce built from coconut aminos, apple cider vinegar, and a touch of turmeric. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients — every component is straightforward and easy to verify at the store. The arrowroot starch thickens the sauce beautifully without any nut-based thickeners sneaking in, and coconut aminos deliver that deep, umami-rich flavor you'd expect from a soy sauce without the usual label-reading stress. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy. It's bold, satisfying, and the kind of dish that earns a permanent spot in your regular rotation.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground turkey
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 bunch scallions (about 6), white and light green parts sliced, dark green tops reserved for garnish
- 2 medium zucchini, cut into ½-inch half-moons
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 2 tbsp water
For serving
- 1 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, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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