AuthorCourtneyCategory, DifficultyAdvanced

Total Time50 mins

 1 lb Ground turkey
 2 Cloves garlic, minced
 1 tbsp Minced fresh ginger
 ½ Jalepeno, seeded and minced
 2 Limes - Grated, Zest
  cup Extra-virgin olive oil
 ¼ tsp Salt
 ¼ tsp Black pepper
 ½ cup Cashews
 1 cup Roughly chopped button, cremini, or portabella mushrooms
 ¼ cup Finely diced red, yellow, or orange bell pepper
 2 tbsp Thinly sliced green onion
 4 Cucumbers, chopped into 1/3’s and hollowed out into cups
 2 tbsp Chopped fresh cilantro

1

PREPARE the dressing, whisk together the garlic, ginger, jalapeno, and lime juice in a medium non-reactive mixing bowl. Whisking, drizzle in ½ cup of the olive oil. Whisk in the salt, pepper and lime zest. Set aside.

2

IN a large skillet over medium-high heat, spray skillet with cooking spray to coat the pan. Add the cashews and toast, shaking the pan to keep them from burning, until lightly browned. 2 to 3 minutes. Transfer to a cutting board, roughly chop and let cool.

3

IN the same skillet over medium-high heat, heat the remaining tablespoons of olive oil. Add the bell pepper, green onion, and turkey. Cook, breaking up the turkey with a spatula or wooden spoon and mixing it into the vegetables until turkey is thoroughly browned 7 to 10 minutes.

4

REMOVE the pan from the heat. Add most of the dressing, and mix well. Sprinkle the chopped cashews into the turkey mixture.

5

SPOON the turkey mixture into the cucumber cups and top with chopped cilantro and a drizzle of dressing.

6

*The cucumber cups make this dish delicious and great to look at, however they may be too time-consuming for a daily meal. The turkey, vegetable and dressing mixture is just as delicious over a bed of fresh greens, wrapped in a romaine lettuce leaf or scooped into a bell pepper.

Ingredients

 1 lb Ground turkey
 2 Cloves garlic, minced
 1 tbsp Minced fresh ginger
 ½ Jalepeno, seeded and minced
 2 Limes - Grated, Zest
  cup Extra-virgin olive oil
 ¼ tsp Salt
 ¼ tsp Black pepper
 ½ cup Cashews
 1 cup Roughly chopped button, cremini, or portabella mushrooms
 ¼ cup Finely diced red, yellow, or orange bell pepper
 2 tbsp Thinly sliced green onion
 4 Cucumbers, chopped into 1/3’s and hollowed out into cups
 2 tbsp Chopped fresh cilantro

Directions

1

PREPARE the dressing, whisk together the garlic, ginger, jalapeno, and lime juice in a medium non-reactive mixing bowl. Whisking, drizzle in ½ cup of the olive oil. Whisk in the salt, pepper and lime zest. Set aside.

2

IN a large skillet over medium-high heat, spray skillet with cooking spray to coat the pan. Add the cashews and toast, shaking the pan to keep them from burning, until lightly browned. 2 to 3 minutes. Transfer to a cutting board, roughly chop and let cool.

3

IN the same skillet over medium-high heat, heat the remaining tablespoons of olive oil. Add the bell pepper, green onion, and turkey. Cook, breaking up the turkey with a spatula or wooden spoon and mixing it into the vegetables until turkey is thoroughly browned 7 to 10 minutes.

4

REMOVE the pan from the heat. Add most of the dressing, and mix well. Sprinkle the chopped cashews into the turkey mixture.

5

SPOON the turkey mixture into the cucumber cups and top with chopped cilantro and a drizzle of dressing.

6

*The cucumber cups make this dish delicious and great to look at, however they may be too time-consuming for a daily meal. The turkey, vegetable and dressing mixture is just as delicious over a bed of fresh greens, wrapped in a romaine lettuce leaf or scooped into a bell pepper.

Thai Cucumber Cups

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