Hazelnut Free Pumpkin Seed Crunch Grass-Fed Beef Lettuce Cups
These lettuce cups are the kind of meal that looks impressive on a platter but comes together with minimal fuss — savory, a little tangy, and packed with satisfying texture in every bite. The filling gets its depth from fresh ginger, turmeric, and coconut aminos, which give the grass-fed beef a warm, umami-rich glaze without relying on any nut-based sauces or condiments. Finely diced zucchini adds a subtle sweetness and bulk, while the green onion tops bring a fresh, mild bite right at the end. The real star might be the toasted pumpkin seeds — just pepitas and sea salt, popped in a dry skillet until golden and nutty, they deliver that satisfying crunch you'd normally worry about losing when tree nuts are off the table. Butter lettuce leaves make the perfect edible vessel: cool, crisp, and just sturdy enough to hold a generous scoop of the beef mixture. A squeeze of lime and a handful of fresh cilantro over the top pull everything together into something that feels bright and restaurant-worthy. It's a naturally clean, flavorful dish where every ingredient earns its place.
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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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