Lettuce Cups with Turkey Salad

Name: Lettuce Cups with Turkey Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Turkey breast 0.6 lb; Lettuce baby 3 ½ cups; Cashews 2.8 tbsp; Carrots 1; Garlic 1 clove; Fresh chili pepper ½; Parsley to taste; Extra virgin olive oil to taste; Mayonnaise 0.4 cup; Dijon mustard 3 ½ tbsp; Sweet mustard 2 tbsp; Wildflower honey 1 tbsp

it de es fr br

359

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 359
Carbohydrates g 8.6
of which sugars g 7.2
Protein g 19.1
Fats g 27.5
of which saturated fat g 3.34
Fiber g 2.6
Cholesterol mg 49
Sodium mg 164

Difficulty: Very easy
Prep time: 30 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Cestini di lattuga con insalata di tacchino is a big hit in Italian kitchens—seriously good—especially when you want something fresh and light for a summer get-together. Think of these as turkey lettuce cups: baby lettuce leaves holding a moist and flavorful turkey salad that's got a little zing from garlic, olive oil, and fresh chili. Diced carrots and parsley? They add crunch and color, for sure. The turkey stays tender and mild. Really, it’s just right for a buffet or a laid-back lunch in central Italy, where you can enjoy these turkey salad cups with your hands—pretty simple—while chatting around the table.

And look, the creamy sauce totally pulls it all together: a mix of Dijon, mild mustard, mayonnaise, and just a dash of honey for a tangy and smooth finish. You could even use egg-free mayo if that's your thing or if you have allergies.

Also, most other lettuce cup recipes might have chicken or shrimp, but Italians love their turkey for a healthy turkey recipe that's way, way different. It's kinda fun to sneak more veggies into your meal, and each bite gives you a crispy lettuce crunch. These turkey lettuce wraps? They’re super easy to load up on a plate for a potluck. Guests usually come back for seconds—honestly—because they're so easy to eat and don't make a mess.

If you're thinking of tweaking the recipe, try tossing in some extra herbs or more chili for a real kick. Or switch up the mustard; the recipe's flexible and still tastes really, really good. These little salads in lettuce cups show how easy it is to whip up a bright, fresh appetizer. Great for anyone who loves low-carb turkey wraps or just wants something simple and colorful on the table. So next time you hit the market and see some crisp baby lettuce—grab a bunch for this easy, tasty starter. Can't go wrong.

INGREDIENTS

359

Calories per serving

Turkey breast 0.6 lb (250 g)

Lettuce 3 ½ cups (100 g) - baby

Cashews 2.8 tbsp (25 g)

Carrots 1

Garlic 1 clove

Fresh chili pepper ½

Parsley to taste

Extra virgin olive oil to taste

For the mustard sauce: Mayonnaise 0.4 cup (100 g); Dijon mustard 3 ½ tbsp (50 g); Sweet mustard 2 tbsp (30 g); Wildflower honey 1 tbsp (20 g)

Preparation

How to prepare Lettuce Cups with Turkey Salad

To prepare the lettuce cups with turkey salad, place the turkey breast on a cutting board and cut it into irregular bites 1. Then cut a fresh chili pepper in half 2, divide it again into two, and remove the seeds inside 3.

Then take a non-stick pan, heat a little oil, and add a peeled garlic clove with its internal germ removed. Add the chopped chili pepper to the garlic 4, and when they start to brown, add the turkey breast bites 5. Salt and pepper to taste, and remove the garlic clove when it has turned golden 6. Cook the bites for about 10 minutes, turning them from time to time to cook them thoroughly until they are well browned.

When the turkey bites are cooked, transfer them to a mixer 7, blend for a few seconds until the meat is well chopped 8, and then transfer the blended mixture into a large bowl. You can also carry out this process with a knife if you don't have a mixer. At this point, place the cashews on a cutting board and coarsely chop them 9.

Sauté the chopped cashews in a non-stick pan and toast them for a few minutes until they are crispy and darker 10. Then add the toasted cashews to the chopped turkey bites 11. Next, take a carrot, peel it, and cut it in half. Then slice it into very small cubes 12.

Also wash the parsley under running water and finely chop it on a cutting board 13. At this point, add the diced carrot 14 and the chopped parsley to the mixture 15.

Now prepare the mustard sauce: transfer the mayonnaise into a small bowl and in order add Dijon mustard 16, delicate mustard 17, and honey 18. Mix everything until you get a rather light sauce characterized by the dark grains of Dijon mustard.

Once the mustard sauce is prepared, add half of it to the turkey, carrot, and parsley mixture 19 and mix until a rather compact consistency is achieved. Now carefully wash the baby lettuce and separate the leaves, placing the crunchiest and most curved ones on a serving plate. Then proceed to fill them with the mixture 20. Your lettuce cups with turkey salad are ready to be served. Season them with more mustard sauce to make them even more delicious 21!

Storage

It is advisable to serve and consume the lettuce cups with turkey salad immediately. They can be stored in the fridge well covered with plastic wrap for up to two days. You can instead freeze the turkey bites mixture without the sauce.

Tip

These cups are phenomenal and you must try them! Even if you have chicken instead of turkey at home, or if you lack baby lettuce (but have iceberg hearts or radicchio leaves)... and they lend themselves to some interesting customization, such as being dressed with the eggless mayonnaise, which is more delicate than mustard sauce. Those who do not like strong flavors should remember to omit the chili pepper!

For the translation of some texts, artificial intelligence tools may have been used.