Kona Turkey Bowl
Kona Turkey Bowl
Directions
- Cut the Butterball® Ready-to-cook Turkey Breast into 10 even slices, about 1-inch thick.
- Combine all the ingredients for the marinade in a large mixing bowl. Place the turkey in the marinade making sure it is evenly coated. Cover and refrigerate for 1 hour.
- Place seaweed in a bowl, cover with water for about 5 minutes. Drain and chill.
- In a large mixing bowl, place the kale, soy sauce, sesame oil, ginger, salt and lemon juice and thoroughly toss and massage for 2-3 minutes until the kale is wilted to about ½ its original volume. Set aside.
- Heat a grill on medium high and season with oil. Remove turkey from the marinade and grill on both sides until just done. Set aside to cool. Slice into ½ inch strips.
- Cut the pineapple in half.
- To assemble the salad, arrange the following in a bowl: 1 cup kale, ½ cup rice, ½ cup quinoa, ¼ cup seaweed, 1 pineapple slice, ¼ of a sliced avocado, 1 ½ tbsp. pickled ginger, ¼ cup macadamia nuts, the sliced turkey and a wedge of lemon.
- Sprinkle with togarashi spice.
Ingredients
- 1 ea Butterball® Ready to Cook 10%, Cook in Bag Turkey Breast Roast
- 1/2 cup soy sauce
- 1/4 cup oil, vegetable
- 2 tbsp oil, sesame
- 1/4 cup honey
- 1/4 cup mirin
- 2 tbsp lemon juice
- 1 tbsp garlic, grated
- 2 tsp salt
- 1/2 tsp pepper, white
- 1 cup Wakame seaweed, dry
- 2 cups water
- 4 bunches Lacinato kale, destemmed, torn, washed
- 1 tbsp oil, sesame
- 2 tbsp soy sauce
- 1 tbsp ginger, grated
- 1 tsp salt
- 2 tbsp lemon juice
- 4 cups Forbidden black rice, cooked
- 4 cups quinoa, cooked
- 2 ea avocado, sliced
- 1 cup ginger, pickled
- 2 cups Macadamia nuts, toasted, crushed
- 8 slices ea pineapple(s), fresh, 1/2 in, grilled
- 1/4 cup Togarashi spice
- 8 ea lemon, wedge(s)