Celery Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups deliver bold, satisfying flavor in a light, handheld package that feels fresh and exciting any night of the week. Grass-fed ground beef gets seasoned with grated ginger, turmeric, coconut aminos, and a splash of apple cider vinegar, creating a savory-tangy filling that's genuinely hard to stop eating. Diced zucchini adds a subtle bite and body to the mixture, while the green onion tops bring a mild, bright finish without any of the allium-heavy base that can sneak into similar dishes. The real star might be the toasted pumpkin seeds — just a dry skillet and a few minutes of stirring transforms them into a golden, salty crunch that takes the whole thing to another level. Butter lettuce cups make the perfect vessel, sturdy enough to hold a generous scoop but tender enough to eat in one or two bites. For anyone navigating a celery-free lifestyle, this recipe is a genuinely clean win — no hidden stalks, no celery seed lurking in a spice blend, just straightforward whole-food ingredients you can verify at a glance. A squeeze of lime and a handful of cilantro over the top, and dinner is done.
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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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