Venison Salad

This Venison Salad combines tender strips of marinated venison with fresh greens and a zesty citrus dressing, offering a hearty yet refreshing dish. Perfect for a Paleo diet, it highlights the rich flavors of game meat while being packed with nutrients.

Ingredients

• Venison steak - 200 grams
• Mixed salad greens (spinach, arugula, kale) - 100 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1/4 medium, thinly sliced
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 1 clove, minced
• Dijon mustard - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a bowl, combine olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper to create a marinade.
2. Slice the venison steak thinly against the grain and add it to the marinade, ensuring all pieces are coated. Let it marinate for at least 15 minutes.
3. While the venison is marinating, prepare the salad by combining the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
4. Heat a skillet over medium-high heat and cook the marinated venison slices for about 3-4 minutes on each side, or until desired doneness.
5. Remove the venison from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
6. Add the sliced venison to the salad, toss gently to combine, and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 45 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 120 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Packed with vitamins and minerals from fresh vegetables, promoting overall health.

Tags