Southwestern Grilled Turkey Breasts with Chunky Avocado Salsa

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

  1. Mix cumin, oregano, honey, olive oil, mustard, and lime juice together in a bowl until combined.
  2. 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.
  3. Build fire in BBQ grill, making sure that the grill rack is clean and free of debris.
  4. Over a medium hot fire, place turkey breasts and season on both sides with salt and pepper, to taste.
  5. 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

  1. Peel and seed avocados and cut into large chunks. Place in a glass bowl.
  2. Squeeze the juice of the limes over the avocado.
  3. Dice the tomatoes into large pieces, add to bowl.
  4. Chop the red onion into small pieces and add to bowl.
  5. Wearing plastic gloves, stem, seed, and de-vein the jalapeno pepper and chop fine and add to bowl.
  6. Chop the cilantro fine and add to bowl. Stir in all ingredients together and combine, including the olive oil.
  7. 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.
  8. Refrigerate until served.