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!
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