Almond Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are a seriously satisfying combination of savory, bright, and a little bit crunchy — the kind of meal that feels light but still fills you up. Grass-fed ground beef gets cooked down with fresh ginger, turmeric, coconut aminos, and a splash of apple cider vinegar, building layers of warm, tangy flavor without any soy or gluten concerns. Diced zucchini adds a subtle sweetness and body to the filling, while the green onion tops keep things fresh and vibrant. The real star might be the toasted pumpkin seeds — just a dry skillet and a few minutes of stirring transforms pepitas into a golden, salty crunch that makes every bite interesting. Butter lettuce leaves act as the perfect natural vessel, crisp and cool against the warm spiced beef. For anyone navigating tree nut allergies, this recipe is a great reminder that you don't need almonds or cashews to get that satisfying textural contrast — pumpkin seeds do the job beautifully. A squeeze of lime and a handful of cilantro over the top, and you've got a weeknight dinner that genuinely looks and tastes like something special.
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Learn more →Ingredients
4 servings
For the pumpkin seed crunch
- ½ cup raw pumpkin seeds (pepitas)
- ¼ tsp sea salt
For the beef
- 2 tbsp garlic-infused olive oil
- 1 lb grass-fed ground beef
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp ground turmeric
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 medium zucchini, finely diced
- 2 green onions (green tops only), thinly sliced
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 4–5 minutes. Watch closely, as they can brown quickly. Remove from heat, toss with 1/4 tsp sea salt, and set aside.
- 2
Heat the garlic-infused olive oil in a large skillet over medium-high heat until shimmering. Add the diced zucchini and cook, stirring occasionally, until just softened, about 3 minutes.
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