Celebrate the season with this fresh, hearty, and healthy salad! Combining venison, kumara, and quinoa with greens and a simple dressing, this recipe is perfect for summer lunches or light dinners. Packed with protein and healthy fats.
Ingredients
- 150 g cooked, chilled venison, sliced
- 1 handful favourite salad greens
- 1 courgette, thinly sliced
- 8 black olives, halved
- 1/3 cucumber, sliced
- 1/2 avocado, cubed
- 1/2 cup cooked, chilled quinoa
- 1/2 cup cooked, chilled kumara
- 1 salt & pepper, to taste
- 1.5 tbsp olive oil
- 1/2 lemon, juiced
- 1/2 tsp Dijon mustart
Instructions
- Prepare the Ingredients: Ensure all components—venison, kumara, and quinoa—are cooked and chilled before assembling. Slice, dice, and cube the vegetables as listed.
- Mix the Salad: In a large bowl, combine the venison, salad greens, courgette, black olives, cucumber, avocado, kumara, and quinoa.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard.
- Season and Dress: Drizzle the dressing over the salad, season with salt and pepper, and toss gently to coat everything evenly.
- Serve: Transfer to a plate or bowl and enjoy!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
