Pregnancy Friendly Peanut-Lime Turkey Lettuce Cups with Lemon Aioli
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Learn more →Ingredients
4 servings
For the turkey filling
- 2 tbsp garlic-infused oil
- 1 lb ground turkey
- 1 tbsp fresh ginger, finely grated
- 4 scallions, green tops only, thinly sliced
- 1 medium carrot, peeled and finely diced
- 1 red bell pepper, finely diced
- salt and pepper, to taste
For the peanut-lime sauce
- 3 tbsp tamari
- 3 tbsp smooth peanut butter
- 2 tbsp fresh lime juice
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1–2 tsp chili-garlic-free hot sauce or sambal oelek (optional)
For the lemon aioli
- ½ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp garlic-infused oil
- ¼ tsp salt
For serving
- 12 large butter lettuce leaves
- ¼ cup roasted peanuts, roughly chopped (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, 1 tsp garlic-infused oil, and 1/4 tsp salt until smooth. Refrigerate the aioli until ready to serve.
- 2
In a medium mixing bowl, whisk together the tamari, peanut butter, lime juice, maple syrup, sesame oil, and hot sauce (if using) until the peanut butter is fully incorporated and the sauce is smooth. Set aside.
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