Rainbow Turkey Lettuce Cups

4 Servings

Ingredients

Sauce

• ¼  cup hoisin sauce

• 2 ½  tablespoons coconut aminos

• 3 tablespoons rice vinegar

• 1 ½ teaspoons toasted sesame oil

• 2 teaspoons cornstarch

Salad

• 1 pound ground turkey

• 3 tsp avocado oil

• 8 ounces fresh shiitake mushrooms, chopped

• 1 small onion, chopped

• 3 small bell peppers (green, yellow, orange), diced

• 1 large carrot, diced

• 8 ounces canned water chestnuts, chopped

• 4 cloves garlic, minced

• 1 ½ tablespoons ginger, peeled and minced

• 3 green onions, sliced for garnish

• 1 large head Bibb lettuce, for serving

Directions

1. Whisk sauce ingredients together in a bowl and set aside.

2. In skillet heat 1.5 tsp oil over medium heat.  Add turkey and cook until no longer pink, breaking up into small pieces. Transfer to bowl, set aside.

3. Heat remaining oil in the same pan on medium high.  Add vegetables and sauté until tender.  Stir in garlic, ginger, and water chestnuts and cook for a minute.

4. Add turkey back to pan as the premixed sauce.  Cook until thickened, stirring thoroughly. Adjust sauce to taste. 

5. Remove from heat and add green onions.