Turkey Stuffed Avocado

Ground turkey seasoned with parsley, dill, thyme, lemon, and black pepper skillet cooked and nestled in an air-fried avocado breaded in panko breadcrumbs. Finished with crumbled feta cheese and tzatziki sauce and a cucumber salad of cucumber, parsley, and olive.

4 Servings
20 mins Prep Time
35 mins Total Time

Ingredients

.5 lb Ground Turkey
4 avocados
2 eggs
¼ cup corn starch
1 cup panko breadcrumbs
2 tablespoons vegetable oil
½ teaspoon dried parsley
½ teaspoon dried dill
½ teaspoon dried thyme
½ lemon, juiced
¼ teaspoon black pepper
½ cup tzatziki sauce
½ cup crumbled feta cheese

Cucumber Salad

¾ cup sliced cucumbers
¼ cup freshly chopped Italian parsley
¼ cup chopped Kalamata olives

Step 1

Preheat an air-fryer at 400°F.
Step 2

Whisk 2 eggs in one mixing bowl and combine starch with breadcrumbs in another bowl. Half the avocados, deseed and peal the skin. Using a spoon, scoop out some of the flesh from the center of the avocado leaving a nice cup. Dredge in the eggs and coat in breadcrumbs. Repeat until all avocados are coated in breadcrumbs. Place in the air-fryer and cooked for 5 minutes or until golden brown.
Step 3

Heat oil in a skillet over medium heat. Cook the turkey seasoned with parsley, dill, thyme, lemon juice and black pepper. Cover and cook for 10 minutes, remove from heat, and keep warm.
Step 4

Combine the cucumber salad ingredients together in a mixing bowl, set aside.
Step 5

Spoon the cooked turkey into the center of the air-fried avocado. Top with tzatziki sauce, feta cheese and the Cucumber Salad.