YOUR SOLIN GENERATED RECIPE
Turkey and Avocado Cucumber Boats
Chilled ground turkey mixed with creamy avocado and Greek yogurt, served inside crisp cucumber boats for a refreshing crunch.
INGREDIENTS
6 oz Ground turkey
1 large English cucumber
0.5 cup Non-fat Greek yogurt
0.25 whole Avocado
1 tbsp Red onion
1 tbsp Dijon mustard
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.5 tsp Dried dill
PREPARATION
In a skillet over medium heat, cook the ground turkey with sea salt, black pepper, and garlic powder until fully browned and cooked through.
Transfer the cooked turkey to a bowl and refrigerate for at least 20 minutes until completely chilled.
Slice the English cucumber in half lengthwise and use a small spoon to scoop out the seeds, creating a hollow center in each half.
In a medium mixing bowl, combine the chilled turkey, non-fat Greek yogurt, diced avocado, finely diced red onion, Dijon mustard, and dried dill.
Mash the avocado slightly as you stir to create a creamy consistency that binds the turkey together.
Spoon the turkey salad mixture generously into the hollowed-out cucumber boats.
Slice each boat into smaller sections if desired and serve immediately while cold.