Caveman Cuisine: Deer, Shrimp and Sardine Salad

Take surf and turf to another level.


4oz cooked/sliced wild game (I used leftover Roast Beast)
4 canned wild-caught sardines
3oz cooked salad-shrimp
1 head romaine lettuce (chopped)
1/4 small white onion (diced)
8-9 thin cucumber slices
1 medium celery stalk (chopped)
1 small carrot (shredded)
2 tbsp mustard or hot sauce (I used Sriracha)
2 tbsp extra virgin olive oil


In a large bowl, layer all vegetables and top with shrimp, sardines, and meat.  Drizzle with oil and sauce.

Yield: One crazy mixed up meal
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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