1 Hour 5 Minutes
cups JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
avocados, pitted and halved
cup olive oil, divided
teaspoon kosher salt
cup fresh lime juice, divided
cups chopped fresh kale
cup toasted pumpkin seeds
large heirloom tomatoes, sliced
cup thinly sliced red onions
cup toasted walnuts halves
kosher salt and pepper to taste
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing. Cut into pieces and set aside.
Drizzle avocado halves with 2 tablespoons olive oil. Sprinkle with salt.
Prepare grill for medium-high heat.
Grill avocado 2 to 3 minutes or until slightly charred. Drizzle with 2 tablespoons lime juice; set aside.
In large bowl, toss together kale, turkey, pumpkin seeds, tomatoes, onions and walnuts. Whisk together remaining 2 tablespoons olive oil and remaining 2 tablespoons lime juice.
Season with salt and pepper to taste. Pour desired amount over salad.