Walnut 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 in a single skillet with minimal fuss. The filling is deeply savory and aromatic — grass-fed ground beef cooked with fresh ginger, turmeric, coconut aminos, and a splash of apple cider vinegar creates a glossy, fragrant mixture that clings beautifully to every bite. Diced zucchini adds a subtle freshness and a little body, while the green onion tops stirred in at the end keep things bright. The real star, though, is the toasted pumpkin seed crunch on top — golden, salty, and satisfying in a way that makes you reach for another cup immediately. Butter lettuce leaves act as the perfect vessel: cool, crisp, and just sturdy enough to hold everything together without falling apart. For anyone navigating tree nut concerns, this recipe leans entirely on pepitas for that crunchy finishing element, so there's no substitution needed and no ingredient to second-guess. A squeeze of lime and a handful of cilantro over the top pulls the whole thing together into something that tastes like it came from a restaurant menu.
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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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