Caveman Cuisine: Hunter-Gatherer Salad

Wild game, fresh vegetables, and a sprinkling of seeds dressed only with lemon juice.


6oz Venison (leftover from Salt-Crusted Tenderloin recipe)
2 tbsp fresh lemon juice
2 tbsp roasted pumpkin seeds
1/2 Hass avocado (sliced)
1/4 small white onion (sliced)
2 cups green-leaf or romaine lettuce (chopped)
1 cup red cabbage (chopped)
1 small carrot (shredded)


In a large bowl, layer lettuce, cabbage, carrot, onion, avocado, and venison.  Drizzle with lemon juice and top with roasted pumpkin seeds.

Yield: A salad your ancestors would be proud of!

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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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