Ginger Lime Lettuce Cups

Lettuce Cups

Serves: 4

Ingredients for the Cups:
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1/2 yellow onion, chopped
  • 1 cup baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 pound ground chicken, ground turkey or shrimp, peeled, deveined, thawed, chopped
  • 1/2 cup carrots, shredded
  • salt and freshly ground black pepper
  • 1/4 cup plus 1 tablespoon coconut aminos
  • 1 teaspoon lime juice
  • 1 tablespoon almond butter
  • 2 teaspoons freshly grated ginger
  • 1 head bibb, boston, or romaine lettuce, leaves gently removed from stem
Ingredients for the Slaw:
  • 1 cup shredded cabbage, green or purple
  • 2 - 3 scallions
  • handful of fresh cilantro, torn
  • 1 teaspoon black or white sesame seed
  • 1/2 lime
  • drizzle of olive oil
  • pinch of salt
  • crushed almonds, optional
  1. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Once the oil is hot, add the onions and allow to cook for 2 - 3 minutes until they begin to soften.
  2. Add the mushrooms and allow to cook an additional 2 minutes. Add the garlic and cook 30 seconds or just until it becomes fragrant.
  3. Add the ground chicken, ground turkey, or shrimp and cook until browned making sure to break it apart into smaller pieces as it cooks. When protein is cooked, add the carrots and season with salt and pepper and cook several more minutes.
  4. While carrots soften, combine coconut aminos, 2 teaspoons olive oil, lime juice, almond butter, and ginger in a small bowl. Whisk and pour half over the protein mixture, reserving the other half.
  5. In another medium bowl, combine all ingredients for the slaw and toss.
  6. To serve, add protein mixture to the center of the lettuce leaf, top with slaw, and drizzle a little bit of the sauce mixture over the top. Garnish with crushed almonds, if using.

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