Thai Cucumber Cups

To prepare the dressing, whisk together the garlic, ginger, jalapeno, and lime zest and juice in a medium non-reactive mixing bowl. Whisking, drizzle in 1/2 cup of the olive oil. Whisk in the salt and pepper. Set aside.

To make the cucumber cups, cut each cucumber into 3 logs (approximately 3 inches long). Scoop out the inner flesh using a small spoon or small melon baller, but don't scoop out all the way to the bottom, as the cups need to hold the meat mixture. Lightly salt the cucumber rounds and place on paper towels to drain.

In a large skillet over medium-high heat, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. When the fat is hot, 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.

In the same skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add the mushrooms and cook, stirring, for 3 minutes. 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 the turkey is thoroughly browned, 7 to 10 minutes.

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

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

Note: If the the cucumber cups are too time consuming, the mixture is great by itself. You could also just make long cucumber boats and use the mixture on top that way.