Southwestern Grilled Turkey Breasts with Chunky Avocado Salsa
Serves 4
1 teaspoon cumin
2 teaspoons dry oregano
1 Tablespoon honey
3 Tablespoons olive oil
juice of 2 limes
2 Tablespoons Dijon mustard
Four 6 oz. turkey breasts
salt, to taste
pepper, to taste
- Mix cumin, oregano, honey, olive oil, mustard, and lime juice together in a bowl until combined.
- Pour into a Ziploc® Easy Zipper Storage or Freezer Bag (gallon size). Add turkey breast and seal; distribute marinade. Allow to marinade for 30 minutes to 1 hour.
- Build fire in BBQ grill, making sure that the grill rack is clean and free of debris.
- Over a medium hot fire, place turkey breasts and season on both sides with salt and pepper, to taste.
- Grill on each side for 4 minutes. Serve with Chunky Avocado Salsa (prepare in advance).
Chunky Avocado Salsa
4 ripe avocados
2 large tomatoes
1 small red onion
2 limes
1 jalapeno (optional)
1/4 cup cilantro leaves (optional)
1/4 cup olive oil
salt, to taste
pepper, to taste
- Peel and seed avocados and cut into large chunks. Place in a glass bowl.
- Squeeze the juice of the limes over the avocado.
- Dice the tomatoes into large pieces, add to bowl.
- Chop the red onion into small pieces and add to bowl.
- Wearing plastic gloves, stem, seed, and de-vein the jalapeno pepper and chop fine and add to bowl.
- Chop the cilantro fine and add to bowl. Stir in all ingredients together and combine, including the olive oil.
- Cover the top of the bowl with a piece of Saran™ Premium Wrap to keep the air out so the avocados do not change color.
- Refrigerate until served.