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.
Ingredients
- 400 g New Zealand farm raised venison minute steaks
- Olivado sunflower cooking oil for the barbecue
- 2 NZ avocados
- 4 cups mixed salad greens
- ½ cup Superb Herb Vietnamese mint and purple basil roughly chopped
- 1 cucumber peeled in ribbons
- 1 cup tomatoes quartered or chopped
Marinade/Dressing:
- 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
Instructions
- 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.