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 Shady Brook Farms® 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
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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.
Made with:
