Venison summer salad

Two black bowls of salad with avocado and meat strips.
This venison summer salad is packed with flavour, fresh greens, punchy herbs and avocado. It’s a delicious meal for lunch or dinner. Venison is high in iron whilst low in fat, making it a healthy family favourite.

Prep Time 5 minutes
Cook Time 5 minutes
Marinate time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Salad
Servings 4 people



  • 1 red chilli optional
  • 2 garlic cloves peeled
  • ½ cup Superb Herb coriander
  • 1 ½ tbsp sugar of your choice
  • ¼ cup fish sauce
  • 2 limes juice and finely grated zest
  • 2 tbsp sesame oil


  • Add all marinade/dressing ingredients to a blender and blitz until well combined. Set half aside for the dressing. Pour remaining marinade into a bowl and marinate the venison minute steaks for at least 30 minutes.
  • When ready to cook: preheat the barbecue to medium-high. Drizzle with oil. Remove minute steaks from the marinade and cook for 1 minute on each side, for medium-rare. Rest on a chopping board for 5 minutes before slicing.
  • Scoop and slice the avocados.
  • Divide salad greens, fresh herbs, cucumber, tomatoes and venison between 4 serving bowls. Drizzle with dressing and enjoy.
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