Turkey Lettuce Cups with Pickled Red Onions, olives and more! Quick, flavorful and healthy, these turkey lettuce cups are so easy to make and will quickly become a weekly staple in your menu rotation! I hope you try the recipe!
By now if you follow me on social media, you know my love for condiments and my quick pickled red onions. I do indeed put these on almost everything. They add falvor, tang, acidity and texture, what more could you ask?!
Every time I add these to a recipe video, I get a handful of comments from people asking me if they are store bought or homemade. So, I have been sharing and re-sharing my video often. Yesterday, I received several messages from people telling me they tried the onions for the first time and LOVED them! So, if you haven’t tried my recipe yet, what are you waiting for?!
Turkey Lettuce Cups with Pickled Red Onions
If you haven’t noticed by now, I am a vegetable lover! I make a lot of lettuce wraps, stuff things into bell peppers, I make zucchini boats. cauliflower pizza crust and salads like 6 times a week. My recipes are simple, straight-forward and everything I show you, I am actually eating at home. For the most part, I try to eat healthy but I do allow myself to indulge on my sweet treats. This recipe is my current fave. It’s so delicious and flavorful, I hope you try it! and you MUST add the pickled red onions! enjoy!
Turkey Lettuce Cups with Pickled Red Onions
Ingredients
- 2 tablespoons avocado oil split
- 1 small onion diced
- 1 red bell pepper diced
- 1 8 oz. package cremini mushrooms sliced
- 2 cloves garlic minced
- 2 to 3 handfuls baby spinach
- 1 lb. ground turkey
- 2 tablespoons coconut aminos or low sodium soy sauce + more if desired
- salt and pepper to taste
- Romaine, red or green leaf or Bibb lettuce washed and prepped*
- Castelvetrano olives chopped or sliced
- pickled red onions see recipe link below
Instructions
- Heat one tablespoon of avocado oil in a large pan over medium high heat. Add the onions, red bell peppers and the mushrooms and cook until softened and tender. Add the garlic and toss and mix for 30 seconds. Add the baby spinach and mix and cook until the spinach has wilted down, for about 3 to 4 minutes. Season with salt and pepper and remove all the cooked vegetables onto a plate and set aside.
- Add the remaining one tablespoon of avocado oil and cook the lean ground turkey until all browned and cooked through completely. Add the cooked vegetables into the same pan and toss together until combined. Season with the coconut aminos and salt and pepper to taste. Remove from the heat.
- To serve: Place the lettuce leaves onto your plate, add some of the ground turkey and vegetable mixture. Top with some olives if desired and garnish with some pickled red onions. Serve and enjoy!
