Boston Lettuce Cups with Ground Turkey, Quinoa & Peanut Dressing
Boston Lettuce Cups with Ground Turkey, Quinoa
& Peanut Dressing
Ingredients:
- 1 head of Iceberg lettuce (or 2 heads of Baby Iceberg), chopped or shredded
- ½ Artisan Sweet Italian Red Onion, diced
- ½ White Onion, diced
- 4 Roma tomatoes, chopped
- 1 jalapeño, chopped (optional, seeds removed)
- 1 lb ground beef
- ½ lb Cotija cheese, crumbled
- 2 Tbsp vegetable oil
- 1 Tbsp chili powder
- 1 cup prepared salsa (any kind you like)
- 1 Tbsp red wine vinegar
- ⅓ cup olive oil
- ¼ cup chopped cilantro
- 3–4 Tbsp lime juice
- 1 cup tortilla chips (optional)
4 Servings
15 min Prep
8-10 min Cook
25 min Total
Instructions:
Step 1: Cook the Beef
In a skillet over medium-high heat, warm a splash of vegetable oil. Add ground beef and break it into small pieces as it browns. Season with chili powder, salt, pepper, and a splash of water. Cook for about 8 minutes until fully done. Set aside to cool.
Step 2: Make the Salsa Vinaigrette
In a small bowl, whisk together:
- Your favorite prepared salsa
- Red wine vinegar
- 1 tablespoon lime juice
- Olive oil
- Half of the chopped cilantro
This tangy vinaigrette brings bold flavor to every bite.
Step 3: Prepare the Pico de Gallo
In another bowl, combine:
- Chopped Roma tomatoes
- Diced Sweet Italian Red Onion
- Diced white onion
- Remaining cilantro
- Chopped jalapeño (optional)
- Remaining lime juice
Mix well and set aside.
Step 4: Build the Salad
Spread chopped or shredded Tanimura & Antle Iceberg Lettuce into a large bowl or serving platter. Top with seasoned ground beef, fresh pico de gallo, crumbled cotija cheese
Step 5: Finish and Serve
Drizzle with salsa vinaigrette and sprinkle with crushed tortilla chips for extra crunch (optional). Serve immediately and enjoy the refreshing bite of premium Iceberg Lettuce in every forkful.