Garlic-Ginger Turkey Lettuce Cups with Peanut-Lime Drizzle

These lettuce cups deliver big, punchy Asian-inspired flavour in about 20 minutes flat. Lean ground turkey is seared hot and fast with plenty of garlic, fresh ginger and scallion, then seasoned with soy and a touch of rice vinegar for brightness instead of heaviness. Crisp butter lettuce leaves stand in for carbs, keeping things light, low-carb and refreshingly crunchy. A simple peanut-lime drizzle — just peanut butter, lime juice, soy sauce and a little water whisked together — adds richness and umami without any cream or heavy sauces. Each cup is light enough to eat several of without feeling weighed down, but the turkey filling alone packs a serious protein punch, so this plate satisfies without being overly large. It's an easy, fuss-free weeknight dinner that's equally good for a casual gathering or a quiet night in.

Ingredients

• 1 lbground turkey, lean, 93% or higher
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, grated or minced
• 4 wholescallions, thinly sliced, white and green parts separated
• 1 tablespoonAvocado oil
• 2 tablespoonssoy sauce, divided; use tamari for gluten-free
• 1 tablespoonrice vinegar
• 0.25 teaspoonred pepper flakes, optional, to taste
• 1 headbutter lettuce, leaves separated and washed
• 2 tablespoonsnatural peanut butter
• 1 tablespoonlime juice, freshly squeezed
• 2 tablespoonsWarm water, to thin the drizzle
• 0.5 cupShredded carrot, optional, for crunch and fibre
• 2 tablespoonsChopped peanuts, optional garnish
• to tastesalt

Method

1. Mince the garlic, grate the ginger, and thinly slice the scallions, keeping white and green parts separate. Wash and separate the lettuce leaves into individual cups and set aside.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and mostly cooked through, about 5 minutes.
3. Add the garlic, ginger and the white parts of the scallions to the skillet. Cook, stirring often, until fragrant and the turkey is fully cooked, about 1-2 minutes.
4. Stir in 1 tablespoon of soy sauce, the rice vinegar and red pepper flakes if using. Season with salt to taste, then remove the skillet from the heat.
5. In a small bowl, whisk together the peanut butter, remaining 1 tablespoon soy sauce, lime juice and warm water until smooth and pourable, adding a touch more water if needed.
6. Spoon the warm turkey mixture into the lettuce cups. Top with shredded carrot if using, drizzle with the peanut-lime sauce, and finish with the sliced scallion greens and chopped peanuts.