Ultimate Venison Steak Salad (with easy balsamic dressing)

venison steak salad in a bowl with goat cheese, tomatoes, avocado and walnuts

This is the ultimate venison steak salad recipe. It’s packed with tender deer meat, lots of leafy greens, tomatoes, avocado, walnuts, dried cherries, cheese and a super simple homemade balsamic dressing.

We LOVE salad night in our house. A lot of people find it hard to believe that a meat and potatoes guy like my husband loves salads but when they’re this filling and flavorful, it’s hard not to! If you want more venison salad ideas, grab my cookbook Venison Every Day! There’s a whole chapter on soups and salads.

Prefer watching recipe tutorial videos? Check out how I make this on YouTube!

Are venison steak salads healthy?

While everyone has a different definition of healthy, this salad is packed with great fats, protein, and leafy greens. It’s enough to fuel you to your next meal while providing you with plenty of essential vitamins and minerals! Venison is SUPER rich in protein, iron, linoleic acid, and b vitamins.

What is the best meat to put in salad?

Because venison is both so delicious AND healthy, I think it’s the best meat for a steak salad. It isn’t as fatty as beef so it pairs beautifully with the lettuce. The flavors in venison also go beautifully with greens such a arugula and balsamic dressing, which is what we’ll use here!

How to make an incredible salad with deer meat

To make a great salad with venison, I like to pair it with foods that compliment the flavor of deer meat. This salad has:

Avocado
Tomatoes
Dried cherries
Walnuts
Goat cheese
Arugula
and the yummiest homemade balsamic dressing

The best balsamic dressing for venison steak salad

Dressings are something I almost always make myself because it’s so easy, economical and homemade dressing is WAY better for you than store-bought. All you need to do is shake together equal parts olive oil and balsamic vinegar with a bit of maple syrup, Dijon mustard, grated fresh garlic, salt & pepper. It’s so easy and perfect for this venison steak salad recipe.

Other recipes you’ll love

Venison Bourguignon

Venison Burrito Bowls

How to Cook Venison Chops

Venison Steak Salad

Author: Miss AK
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Scale

Ingredients

1 lb. venison steaks/chops or enough to feed 4 people
1 tsp. salt
1 Tbsp. avocado oil
1/2 tsp. pepper
1 lemon
about 8 cups lettuce, I like spinach and arugula or spring mix
1 avocado, sliced
1 pt cherry tomatoes, halved
1/2 cup walnuts, chopped
1/2 cup dried cherries (fresh would be yummy, too!)
about 2 oz. goat cheese, crumbled (or to taste)

For the dressing:

1/2 cup olive oil
1/2 cup balsamic vinegar
1 Tbsp. pure maple syrup
1 tsp. Dijon mustard
1 garlic clove, grated
1 tsp. salt (or to taste)
1/2 tsp pepper

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Instructions

First, remove the chops out of the fridge about 30 minutes prior to cooking so they can start to come to room temp and cook more evenly. Then, PAT THEM DRY with a paper towel.
Next, heat a cast iron pan over or a grill/pellet to medium-high heat (450F).
While your pan/grill heats, salt the meat generously (about 1/4 tsp. per steak/chop) and pat dry AGAIN with a towel. Then drizzle on the avocado oil on both sides.
When the pan/grill is hot, add the meat. Cooking time will vary depending on the size of your steak/chops. But, when you have a nice sear or grill marks on one side (anywhere from 2-5 minutes) flip the meat. Once the internal temperature reaches about 115-125F, remove the meat from the pan and let it rest for 10 minutes before slicing against the grain.
Season the meat with some fresh cracked pepper and a little squeeze of lemon. Set aside while you assemble the salad.
To make the dressing add the ingredient to a jar with a lid and shake together until everything is well combined.
To assemble the salads, lay down a bed of greens and layer on the avocado, tomatoes, walnuts, dried cherries, goat cheese and cooked venison. Then drizzle on the dressing. Enjoy!

Keywords: salad, steak salad, venison steak

Caprese Chicken Salad

This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal for when you’re craving fast and fresh.

In the summertime, I can’t get enough tomatoes and basil into my body fast enough. We grow both in our garden, along with lettuce, so I often have the makings for this Caprese Chicken Salad on hand in my own yard! How awesome is that?

So, something to know about me… my mom taught me to bake + eat WELL + the power of food as medicine. My dad taught me to cook + honor the beauty of simple ingredients + how to appreciate food & wine. It’s one of the greatest gifts they’ve ever given me, because amidst the crazy diet culture and beauty standards of our world today, my love for food has always trumped any pressures from the media, or society. I’m so grateful.

I remember spending Sundays in the kitchen with my dad. First, we would go to the store, grab some in-season veggies, steaks or fish & scallops. We’d also grab the best “ugly”/beefsteak tomatoes we could find, a fresh ball of mozzarella and basil if we didn’t have any growing at home.

Then, we’d prep some food for dinner and one of us would take a break to cut thick slices of tomato and mozzarella. We’d drizzle them with olive oil, balsamic, salt, pepper, and tear basil leaves all over the plate. While we cooked, we’d snack on the plate, and sometimes he’d let me taste and we’d talk about the wine he was sipping.

This Caprese Chicken Salad feels like a nod to those Sundays. But, it’s easy enough to whip up in about 20-30 minutes on any given night of the week. If you’re in the mood for a sandwich, check out this recipe!

lettuce, tomato and cheese in a white bowl

sliced chicken lettuce and tomato in a white bowl

What’s in a Caprese Chicken Salad?

This salad has all of the goodness of a traditional Caprese salad (mozzarella, tomato, and basil) with yummy balsamic chicken and plenty of leafy lettuce. All you need is:

Chicken
Balsamic vinegar
Olive oil
Salt & pepper
Lettuce
Tomatoes – we love cherry tomatoes
Mozarella – I like to use the little mozzarella balls called bocconcini to cut down on slicing, but you can always dice or tear a large mozzarella ball
Fresh basil
Balsamic glaze – this is different than balsamic vinegar, it’s reduced and sweeter. I always have it on hand
Lemon

baked chicken on a baking sheet lined with a silpat

Is the chicken easy to make?

The chicken in this salad is SO easy to make, and it can be done ahead of time, even the day before you plan to make it. All you need to do is marinate some chicken breasts in balsamic vinegar, olive oil, salt and pepper.

You can bake the chicken in the oven, pan fry it, OR cook it on the grill. Whatever is easiest for you and directions for each are in the recipe below!

Can’t get enough summer salads? Try my Grilled Chicken and Strawberry Salad – I am so obsessed with it!

Caprese Chicken Salad

This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal!

Author: Miss AK
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish/Salad
Method: Oven/Grill/Stovetop
Cuisine: Italian American
Diet: Gluten Free

Scale

Ingredients

For the chicken:

1 lb. boneless, skinless chicken breasts
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. pepper

For the salad:

about 8 cups lettuce – I like a mix of romaine, spinach, and arugula, but anything goes
about 2 cups halved cherry tomatoes
8 oz. bocconcini (baby mozzarella balls) or fresh, mozzarella, cubed
about 1/2 cup basil leaves
2 Tbsp. balsamic glaze, I keep this in the pantry pre-made, but here’s how to make your own
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/2 tsp. salt
fresh cracked pepper, to taste

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Instructions

To make the chicken, place all of the ingredients listed under for the chicken into a bowl with a lid or a zip-top bag. Marinate for at least 30 minutes and up to 3 hours.
To bake the chicken – preheat the oven to 400F and bake for about 30 minutes, or until the internal temperature is 165F.
To grill the chicken – grill the chicken on medium-high heat for 10-13 minutes per side, or until the internal temperature is 165F.
To saute the chicken – cook the chicken in a large skillet over medium heat for about 12-14 minutes per side, or until the internal temperature is 165F.
Once the chicken is cooked, set it aside and allow it to rest while you prepare the salad.
You can either make 4 individual salads or one big salad. Layer the tomatoes, mozzarella, and basil on top of the lettuce.
Then, slice the chicken. Drizzle everything the balsamic glaze, olive oil, lemon juice, salt, and pepper. Serve!

Notes

If you want to prep in advance, leave off the balsamic glaze, olive oil, lemon juice, salt, and pepper and add just before serving.

Nutrition

Serving Size: 1 salad
Calories: 384
Sugar: 6 g
Sodium: 1175 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 70 mg

Keywords: caprese, tomato, chicken

Grilled Chicken and Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta, and an easy, homemade dressing.

This delicious chicken and strawberry salad post is sponsored by ALDI USA. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love. Thanks for supporting the growth of Miss AK!

Confession – I could eat a salad every single day of my life and not grow tired of it. Honestly, it kind of feels like I do!

The best part is, my meat and potato loving husband feels the exact same way. I think the reason we love salad so much is because the options are ENDLESS. Whatever you’re craving – Mexican, Italian, Burgers, Greek food – you can put your favorite ingredients on a bed of greens and you’ve got a bowl full of texture and flavor. And, you don’t feel sluggish later.

ingredients for grilled chicken and strawberry salad on a cream counter

This chicken and strawberry salad is absolutely no exception; it’s like a party in your mouth. It’s a combination of sweet, savory, and tangy and I get all of the organic ingredients from my favorite grocery store on the planet, ALDI.

There’s something to be said about salad, though. It can get really boring if you don’t make it right. So, let me tell you my secrets.

salad in a bowl cucumber and strawberries

How do you make crave-worthy salads?

The first thing to remember is that you need to have a lot of texture going on. Here we have crunchy cucumbers and pecans, buttery chickpeas, crispy grilled chicken, juicy strawberries and creamy feta cheese. I mean, no one wants to eat a bowlful of soggy spinach, right?

The second thing to note is that salads (like most good dishes) need to have an acidic component. Here, the easy homemade dressing/marinade is packed with balsamic vinegar, which wakes up those taste buds. The strawberries are slightly acidic and majorly sweet so they round out everything perfectly.

salad in a bowl with chickpeas, pecans and strawberries

salad in a bowl with chickpeas, strawberry and feta

Lastly, you have to use quality ingredients. That’s why I shop at ALDI. I can get everything I need and buy top quality, organic produce…which always fits into my budget at ALDI.

What makes this chicken and strawberry salad SO easy?

This salad isn’t just delicious and healthy…it’s also crazy easy to throw together. It’s perfect for a meal prep lunch for the week or light dinner.

The marinade doubles as a dressing

I love making my own salad dressing and it really isn’t hard. Here, we’re going to mix together balsamic vinegar, olive oil, Dijon mustard, salt and pepper and use some of it to marinate the chicken.

Save the rest for later and add honey to it when you’re ready to serve. It needs a touch of sweetness for serving as a dressing. I make and store it in a glass jar, so it’s really simple.

You only need a few, simple ingredients for chicken and strawberry salad

When the weather gets warm, I like to spend as little time prepping meals as I can. This chicken and strawberry salad doesn’t have a laundry list of ingredients. It’s just chicken, strawberries, spinach or lettuce, cucumbers, chickpeas, feta, pecans and some of that dressing we talked about earlier!

If you want, you can grill the chicken ahead of time for a meal prep friendly lunch or light dinner

I love recipes that you can start to prep ahead of time and assemble later. In the summer, we do a lot of grilling. Sometimes, I like to marinate a few types of proteins, like this chicken, and grill them to be eaten later.

Once your chicken is cooked, all you do is a bit of chopping and you’re ready to dig in!

Craving summer food? Check out my Summer Pasta with Rose and Tomatoes!

Grilled Chicken and Strawberry Salad

This summery chicken and strawberry salad is perfect with juicy grilled chicken, ripe strawberries, spinach, cucumber, feta and an easy, homemade dressing.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 35 minutes + 1+ hour marinade time
Yield: 4 servings 1x
Category: Salad
Method: Grilling
Cuisine: American
Diet: Gluten Free

Scale

Ingredients

For the marinade/dressing:

3 oz. Priano Balsamic Vinegar
3 oz. Simply Nature Organic Extra Virgin Olive Oil
2 tsp. Burman’s Dijon Mustard
1 tsp. sea salt
1/2 tsp. pepper
* 2 Tbsp. Simply Nature Organic Wildflower Honey – but only add this to the remaining dressing, not the marinade. See the recipe below.*

For the salad:

1 lb. Simply Nature Organic Boneless, Skinless Chicken Breast
about 8 cups Simply Nature Organic Mixed Greens
1-pint strawberries, de-stemmed and sliced
1 cucumber, diced
1 (15 oz.) can chickpeas, drained and rinsed
1/2 cup Southern Grove Chopped Pecans
1/2 cup Emporium Selection Crumbled Feta Cheese

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Instructions

In a glass jar with a lid, combine the balsamic, olive oil, Dijon, sea salt, and pepper for the marinade. Shake everything together well.
Place the chicken in a zip-top bag or bowl with a lid. Pour 3 tablespoons of the marinade over the chicken and allow it to marinate for at least 1 hour or up to 4 hours.
Add the honey to the remaining marinade and set it in the fridge and save for later, this will be the dressing.
When you’re ready to grill the chicken, preheat your grill to medium-high heat, about 450-500F.
Grill the chicken for about 12 minutes per side. The edges should be crispy and the internal temperature of the chicken should be 165F. Remove the cooked chicken from the grill.
Let the chicken rest while you prepare the salad. You can either make one big salad or 4 individual salads.
Add the lettuce to the bowl or bowls. Layer on the strawberries, cucumber, chickpeas, pecans, and feta. Then, slice the chicken against the grain and lay it on top of the salad or salads.
Shake the dressing well again before adding it. Enjoy!

Keywords: strawberry, grilled chicken, salad

Easy Greek Panzanella

This easy Greek Panzanella salad combines fresh cucumber, tomato, red onion and herbs with toasty croutons and hunks of feta cheese.

Green Panzanella salad in a white dish with a striped napkin on a wood table

Okay, this Easy Greek Panzanella recipe is OFF THE CHAIN. And the best part – it’s straight out of my friend Molly with Spices In My DNA‘s new cookbook – Eat More Plants. Why is this the best part? Because YOU can snag a copy of her new cookbook and make all of the recipes in there that are just as delicious as this one.

post may contain affiliate links. your price remains the same but I receive a small commission.

So, I’m all for meeting friends online. I mean, I met my husband online for goodness sake. But when I started Miss Allie’s Kitchen, I never would have thought I would create such amazing relationships with other food photographers, writers, and bloggers. Getting to know Molly, with Spices In My DNA has been a BLAST. Not only is she crazy talented, kind and generous with her copious amount of knowledge, but she just wrote a killer cookbook, Eat More Plants. This Panzanella recipe is from her cookbook and I’m sharing so you can have a sneak peek!

bread cubes with olive oil on a baking sheet

There’s something about opening a book when you KNOW the author. You feel like a total celeb by association. When Molly sent me a copy of Eat More Plants, J and I thumbed through and marked all of the recipes we want to make – so basically the WHOLE BOOK.

Anyway, if you’re interested in veggie-packed dishes and plant-based meals – you just HAVE to go geck out Eat More Plants. And then make this Panzanella!

tomatoes, cucumber and red onion in a bowl

What’s in Greek Panzanella?

crusty, cubed, toasty bread hunks 🙂
cucumber
tomato
red onion
feta
herbs
lemon
olive oil
salt & peppah

I love Molly’s take on Panzanella. The Greek flair lends the flavors of oregano and feta and I couldn’t be more obsessed!

All you have to do is toast up some bread, chop the veggie & feta, and mix together. Et voila!

Love yummy salads? Check out my Late Summer Salad!

Easy Greek Panzanella

This easy Greek Panzanella salad combines fresh cucumber, tomato, red onion and herbs with toasty croutons and hunks of feta cheese.

Author: Miss AK
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 4 servings 1x
Category: Side/Salad
Method: Baking
Cuisine: Greek American

Scale

Ingredients

For the salad:

6 cups cubed, crusty bread – I like sourdough
1 and 1/2 Tbsp. olive oil
1/4 tsp. salt
1 cup cherry tomatoes, halved
1 large cucumber, diced
1/2 cup diced red onion
1/4 cup finely chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh oregano

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Instructions

Preheat the oven to 400F.
Lay the bread cubes on a baking sheet and drizzle with olive oil and salt. Toss so that each piece is coated.
Bake in the oven for 10-12 minutes until golden brown.
Add the tomatoes, cucumber, red onion, parsley and oregano to a bowl and mix.
When the bread is toasty, add to the vegetables, and mix again.
Whisk together all of the dressing ingredients.
Pour over the Panzanella and toss so that everything is well coated.
Serve immediately.

Notes

The bread will be soggy after an hour or so, so make sure to serve this fresh to guests. However, I actually love when the bread gets a little soggy and I think this makes lovely leftovers. I like to use the mixture in omlettes for an easy faux strata!

Keywords: salad, tomato, cucumber

Late Summer Salad with Tomatoes, Corn & Peaches

This late summer salad is filled with in-season fruits and vegetables. Tomatoes, corn, peaches, and peppers are topped with fresh basil vinaigrette.

a late summer salad with corn, tomatoes and peaches in a white bowl with avocado slices and green dressing

Late summer is when the good stuff starts rolling in if you ask me. The grocery stores are chock full of bins teeming with local corn, tomatoes are falling off vines, and peaches are at every roadside stand. So, we make this late summer salad with tomatoes, corn, and peaches.

I’ve been loving having a garden this year. We’ve got lettuce, basil, bell peppers, jalapeno, and tomatoes happening in there and it has me really inspired. I don’t want to waste anything!

basil, avocado, peaches, cherry tomatoes, and lettuce on a cream board

What’s in a late summer salad?

In my world, basically all of the best parts of late summer – tomatoes, corn, and peaches. Avocado because – DUH! And, everything gets drizzled with fresh basil vinaigrette.

Let’s pause to talk about the fresh basil vinaigrette. Which is divine, I might add. If you have loads of fresh basil, like me, this is the perfect thing to make. All it is is basil, white wine vinegar and olive oil with some salt and pepper. Easy, right? It’s epic.

How do you prep the tomatoes, corn, and peaches?

This is the best part – however you want! I prefer slices of peaches, chunks of corn kernels and halved tomatoes. But slice and dice however you like. It’s going to be delicious regardless!

I like to serve this salad as a side or a main. I’ll serve it with some protein and split the portion between Jared and I for a large dinner, or it goes great with a few sides and a dish, too.

You can prep everything ahead of time, and then add the dressing and the avocado when you’re ready to eat if meal prep is your jam!

Love summer recipe ideas? You have to check out my quinoa tabbouleh salad!

Late Summer Salad with Tomatoes, Corn & Peaches

This late summer salad is filled with in-season fruits and vegetables. Tomatoes, corn, peaches, and peppers are topped with fresh basil vinaigrette.

Author: Miss AK
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2-4 1x
Category: Salad
Method: Chopping
Cuisine: American

Scale

Ingredients

about 4 cups lettuce (I like romaine)
1 pt. cherry tomatoes, halved
2 peaches, sliced
1 ear of raw corn, with the corn sliced off (carefully)
1 avocado, sliced

For the basil dressing:

3 cups loosely packed fresh basil leaves
3 Tbsp. white wine vinegar
1/4 tsp. salt (or to taste)
1/4 tsp. pepper
1/4 cup olive oil

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Instructions

Place the lettuce in a large bowl and top with the cherry tomatoes, peaches, corn kernels, and avocado.
To make the dressing, combine the basil, white wine vinegar, salt, and pepper in a blender. Pulse.
Turn the blender on and stream in the olive oil. Taste to check the seasoning level.
Pour the dressing over the top of the salad and serve!

Notes

To make a full meal, top the salad with chicken, shrimp or even salmon.
This salad is great for meap prepping. Prepare the salad without the avocado in containers with lids. Blend up the dressing and store it in a jar with a lid. When you’re ready to serve, pour on the dressing and add the avocado slices.

Nutrition

Calories: 248
Sugar: 8 g
Sodium: 163 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 2 mg

Keywords: salad, summer, corn, tomatoes, peaches

Healthy Elk Taco Salad

Throw together this healthy elk taco salad when you want to use up some ground elk or venison meat. The paleo, homemade taco seasoning makes wild game taste amazing.

Confession – we have taco salads about every other week. They’re just so easy to throw together and you can add whatever toppings you have on hand + tortilla chips. I love to make them with wild game, and this healthy elk taco salad is one of my favorites.

As much as I love real deal tacos, I try to cut back on refined flours as much as I can, and I’m a flour tortilla girl. Refined flour and sugar makes me feel really puffy and my joints start to ache sometimes which is no bueno.

But tortilla chips – no they’re my jam. Set me up with a big bowl of salsa and some tortillas (maybe some guac??) and I’m good to go. So naturally, I have to add them to my salads for some crunch. If you’re going paleo, use a grain free tortilla chip and top this salad with some salsa, olive oil and lime juice. That’s my JAM!

What’s makes the best taco seasoning for wild game?

I use classic taco spices – chili powder, cumin, cayenne, garlic powder, and onion powder. The trick for wild game is to add some apple cider vinegar. It keeps the elk from tasting gamey and lets the rich flavor shine.

If you’re looking for elk meat, I’ve worked with The Honest Bison in the past and love theirs!

ground elk meat with taco seasoning in a pan

What dressing do you use?

My favorite dressing for this is my Healthy Taco Lime Greek Yogurt Dressing. It happens to be one of the most popular on my website. Or, as I said earlier you can top with salsa, lime, and olive oil if you’re going paleo/dairy free. Also, feel free to use whatever you like – any kind of ranch or salsa ranch will do.

What are the best toppings for elk taco salad?

The best toppings are…whatever you like in a taco! For this healthy elk taco salad, I used tomato, corn, avocado and jalapeno. Of course, omit the corn for grain free/paleo. I would also be delicious with pickled red onion, bell peppers, cotija cheese – whatever you’re craving.

Make sure you check out my super juicy Elk Burgers! They’re delicious!

healthy lime greek yogurt dressing over a an elk taco salad in a wood bowl

Healthy Elk Taco Salad

Throw together this healthy elk taco salad when you want to use up some ground elk or venison meat. The paleo, homemade taco seasoning makes wild game taste amazing.

Author: Miss AK

Scale

Ingredients

For the elk taco meat:

1 Tbsp. olive oil
1 lb. ground elk (or venison*)
1 Tbsp. chili powder
3 tsp. cumin
2 tsp. garlic powder
1 tsp. onion powder
3/4 tsp. salt
1/2 tsp. pepper
1 pinch cayenne (optional)
1 Tbsp. apple cider vinegar
1/4 cup water

For the taco salad:

about 8 cups chopped romaine lettuce
elk taco meat
1 cup halved cherry tomatoes
1 cup corn (canned, frozen, fresh – whatever works!)
1 avocado, sliced
2 jalapenos, sliced (optional)
about 1 cup crushed tortilla chips
about 1/3 cup Healthy Taco Lime Greek Yogurt Dressing or dressing of choice
any other taco ingredients you love!!!

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Instructions

Heat the olive oil in a large skillet over medium heat.
Brown the elk and then add the chili powder, cumin, garlic powder, onion powder, salt, pepper, and cayenne. Cook for 2 additional minutes.
Add the water and cook down for 5-8 minutes. Remove from the heat and set aside.
Divide the lettuce evenly between 4 bowls, or make one large salad.*
Top each bowl or the large bowl with the elk meat, tomatoes, corn, avocado, jalapenos, tortilla chips, and dressing. Serve!

Notes

You can directly replace venison for elk. If you’re using beef, turkey or bison, reduce the apple cider vinegar to 1 teaspoon.
This is a great meal to meal prep! Assemble individual salads and top with dressing and tortilla chips when ready to serve!

Healthy Taco Lime Greek Yogurt Dressing

This Healthy Taco Lime Greek Yogurt Dressing is a healthier alternative to storebought dressing that’s easy to make and loaded with salsa, spices, cilantro, and flavor.

I wanted to start posting a few basic staple recipes that felt really approachable. I think dressings are really great things to learn how to make so you can whip up a non-boring salad on the fly. So, I give you this Healthy Taco Lime Greek Yogurt Dressing!

Storebought dressings can be loaded with preservatives, so this one is a great alternative to a salsa ranch and can be used for a dip, too because it’s so creamy. When I make this dressing, I usually use it on my Elk Taco Salad which is one of my favorite meals…ever. You guys have to try. Have have to. We pretty much make taco salads once a week and we use whatever we have on hand – venison, elk, bison, beef, turkey – whatever!

Back to the dressing. This one is so easy to make, and I just store it for a few days in the fridge in a glass jar with a lid. You can thin it out a little bit with water or orange juice if you like a thinner dressing, or if you’re looking for a dip or something really creamy, leave it as is!

What’s in this Taco Lime Dressing?

You’ll be happy to know that you have most of the ingredients you need on hand for this one. It’s just Greek yogurt, salsa, lime juice, cilantro, chili powder, cumin, salt, and pepper. If I want mine a little thinner, as I said before, I add a bit of water or orange juice.

How do you make it?

Easy! Just mix it together and you’re good to go! Store in a glass jar with a lid.

Healthy Taco Lime Greek Yogurt Dressing

A healthier alternative to storebought dressing that’s easy to make and loaded with flavor – Healthy Taco Lime Greek Yogurt Dressing.

Author: Miss AK
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 10-12 1x
Category: Dressing/Sauce
Method: Mixing
Cuisine: Mexican American

Scale

Ingredients

1 + 1/2 cups plain Greek yogurt (I usually use 2% fat, but any variety works)
3 Tablespoons salsa
1 lime, juiced
2 Tablespoons cilantro, chopped
3 teaspoons chili powder
1 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
optional – 2-3 Tbsp. orange juice or water if you like a thinner dressing.

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Instructions

Add all of the ingredients in a bowl.
Whisk together vigorously until well combined. Add orange juice or water if desired.
Store in a jar and use as desired!

Notes

if this is too thick, add water by the tablespoon until the desired consistency is reached.

Nutrition

Calories: 53
Sugar: 1
Sodium: 224
Fat: 3
Carbohydrates: 3
Protein: 3

xoxx,

Miss AK

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Italian Style Avocado and Tomato Salad

Italian Style Avocado and Tomato Salad is a perfect, healthy side dish for when tomatoes are in season and you need something fast.

There’s a common and valid misconception when it comes to me and cooking. I think a lot of people, rightfully, assume that I spend all day in my kitchen and wind up with gourmet meals to eat and bring to friend’s houses on a regular basis. It’s true, I make a lot of food, but sometimes I spend an entire day making energy balls and cocktails and that doesn’t really fly when I have to be at a party in an hour and someone asked me to bring a salad.

I’m pressed for time in the kitchen like all of you. I often don’t have an hour to spend on making something, especially when I’m going to a friend’s for dinner on a Wednesday at 7 and I have to finish up work and am craving a run. So, to make life easier on all of us, I’m sharing this recipe.

This recipe is no bake, no cook, and I bet you have 95% of this on hand already. All it takes is some avocado, tomato, olive oil, lemon, Italian seasoning, honey and some fresh basil if you have it.

It’s filling, it’s fresh, and all of your friends will be requesting “that avocado salad” when you’re headed to dinner on a random weekday. So, soak up some extra time with them on the back porch and spend less time in the kitchen. Summers are worth savoring.

Let’s be friends!! Come hang with me on Instagram, Facebook, and Pinterest or sign up for my Email List!

Easiest Avocado and Tomato Salad

The Easiest Avocado and Tomato Salad that’s a perfect, healthy side dish for when tomatoes are in season and you need something fast.

Author: Miss AK
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8-10 1x

Scale

Ingredients

4 large or 5 small avocados
7–8 Roma tomatoes
1/2 cup olive oil
1 Tbsp. honey
1/4 cup lemon juice
2 tsp. Italian seasoning
1 tsp. salt
1/4 tsp. pepper
fresh basil

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Instructions

Dice the avocados and tomatoes and add them to a bowl.
Mix up the olive oil, honey, lemon juice, Italian seasoning, salt, and pepper by whisking in a bowl or shaking in a jar with a lid.
Pour over the avocado tomato mixture and toss well. Sprinkle on some basil and serve.

Notes

The lemon helps keep the avocado from browning, so you can make this a few hours ahead of time.

I find that just barely ripe avocados that are still pretty firm work best here.

Crispy Chili Roasted Chickpea & Kale Salad with Ginger Lime Vinaigrette

Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!

This post has been sponsored by G T’s Living Foods. As always, all thoughts and opinions remain my own but I am proud to partner with like-minded and quality driven brands. Thanks for supporting the growth of Miss AK!

Making salads like this is really cathartic for me. I had a roundabout plan for this little diddy, but I went to the market (I love saying market) and just sort of bought all of my favorite things. Kale, purple cabbage, radishes, tomato. Oh and cucumber. Love me some cucumber.

I came home, roasted these chickpeas, which can absolutely be eaten on their own and used as a party snack, and chopped, sliced and diced my way to happiness.

It’s really important to massage the dressing into the kale and cabbage and let it sit while the chickpeas roast before serving it. The acid in the dressing softens these vegetables, making their flavor shine…and making them much easier to eat.

Speaking of the dressing. THE DRESSING. It uses my favorite ingredient of all. GT’s Living Foods Gingerade Kombucha. This is my go-to flavor of kombucha. I drink it at least 4 times a week. I have so much fun playing around with all of their flavors and products, but this one is it for me, baby.

It’s a classic vinaigrette; about equal parts acid and oil, and I lightly sweetened it with maple syrup to round out the flavor. You are absolutely going to LOVE this salad. I know it. So, get ready to glow with me on this one!

LET’S GET TO IT!

Crispy Chili Roasted Chickpea & Kale Salad with Ginger Lime Vinaigrette

Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!

Author: Miss AK
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 4 1x

Scale

Ingredients

2, 16 oz. cans chickpeas drained and rinsed
1/4 cup + 1 Tablespoon olive oil, divided
2 teaspoons chili powder
1 teaspoon salt, divided
about 4 cups chopped kale
1/2 head purple cabbage, sliced
1/4 cup GT’s Living Foods Gingerade Kombucha
1 lime, juiced
2 teaspoons maple syrup (or to taste)
1 Tablespoon chopped, fresh cilantro
1/2 cucumber, diced
about 5 radishes, sliced
1–2 tomatoes, diced

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Instructions

Preheat the oven to 425 degrees.
Dry the chickpeas and add them to a sheet pan with the olive oil, chili powder, and salt
Roast in the oven for 30-35 minutes, or until very crunchy.
While the chickpeas roast, add the chopped kale and sliced cabbage to a bowl.
To make the dressing, combine the kombucha, lime, maple syrup, and cilantro in a jar with a lid or a bowl. Put on the lid and shake or whisk vigorously.
Pour about 1/3 of the dressing over the kale and cabbage and massage it in for about 30 seconds. Allow it to sit and soften while you prepare the rest of the salad.
Cut up the cucumber, radish, and tomatoes and top the salad.
When the chickpeas have roasted, sprinkle them on top. Dress the salad right before eating it and serve!

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/pins/

Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette

In need of a show-stopping harvest salad? This Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette would be the perfect thing to round out any cold weather meal.

Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette

THIS POST HAS BEEN SPONSORED BY GT’S LIVING FOODS. I’M SO PROUD TO BE PARTNERING WITH A BRAND I HAVE ADORED FOR QUITE SOME TIME, AND ALL OPINIONS REMAIN MY OWN, AS ALWAYS. THANKS FOR SUPPORTING THE GROWTH OF MISS AK!

An arsenal of really darn good salad recipes is a very important thing to have. I think this is right up there with knowing how to make a really great cocktail, knowing how to make marinara sauce from scratch or make rice actually taste flavorful.

Why? Well, think about it. Almost every meal has to have some sort of green thing in it, in my book. And salad is always the afterthought. When you’re entertaining, you always think of the main plates and what to serve for dessert. Someone asks what they can bring – you automatically default to – “do you think you could bring some sort of salad?”

If you’re anything like me, and you attend as many dinner parties as you throw, you probably have had the salad question thrown at you. You pick up a bag of romaine from the store, try to find the dressing with the best ingredients and head on to your party, sort of glumly glancing at the absent creativity in your bowl.

Well, HAH! No more my friends. Salads are easy enough to throw together, so why not kick it up a notch and put a little leafy pep back in our steps. With just a few ingredients we’re going to kick this salad game from snore fest to GLORIOUS and I promise you, it’s going to be a recipe you’ll be keeping in your back pocket all fall and winter long.

If you need another salad idea, I posted this Purple Cabbage and Arugula Salad with Easy Dijon Vinaigrette the other week, too! I take this salad thing, and homemade dressing, very importantly my friends. Speaking of the vinaigrette, it’s stupid easy. You combine GT’s Living in Gratitude Kombucha, olive oil, dijon and a bit of honey and shake in a jar. Boom. Done. Probiotic filled and bubbly dressing thanks to GT’s Kombucha. I mean, come on. Does life get better?

LET’S GET TO IT!

WHAT YOU’LL NEED (increments below in the printout):

3 c. romaine lettuce

3 c. red leaf lettuce

1 apple, sliced

2/3 c. pomegranate seeds (about 1 pomegranate, deseeded)

1 c. shredded carrots

1/2 c. GT’s Living in Gratitude Kombucha*

1/4 c. olive oil (the higher quality the better)

1 tsp. Dijon mustard

2 tsp. raw honey, divided

1 c. pecans

1/4 tsp. cinnamon

1/8 tsp. nutmeg

2 dashes cayenne powder

1/4 + 1/8 tsp. salt, divided

1/4 tsp. pepper

if you can’t find this flavor, try 1/2 c. ginger kombucha, 1 tbsp. apple juice or cider & 1 pinch of turmeric

WHAT YOU’LL DO:

Start by making the sweet and spicy pecans. Place the pecans in a small saucepan and toast over medium-low for about 3-5 minutes, until they’re just fragrant. Add 1 teaspoon of the honey, cinnamon, nutmeg, and 1 dash of cayenne and toss well so the nuts are coated. Remove from the heat and set aside.

To make the dressing, add the GT’s Living in Gratitude Kombucha, olive oil, Dijon mustard, the remaining teaspoons of the h0ney, the remaining dash of cayenne, salt, and pepper in a glass jar. Whisk well to combine. If you have to shake this to mix it really well, do so with caution because the kombucha can get quite bubbly!

Chop the lettuce, shred the carrots, chop the apples and de-seed the pomegranate. Add everything to a bowl and top with the pecans. Pour the dressing over the salad and mix well. Serve up!

If you make this recipe or try the new Living In Gratitude flavor between now and 12/31/17, be sure to Share a photo of the bottle on social media with #LivingInGratitude and tag @GTsKombucha. For each post, GT’s will provide 10 meals to those in need—up to 500,000 meals via Feeding America.

LOVE THAT!

xoxx,

Miss AK

Instagram – https://www.instagram.com/miss.allieskitchen/

Facebook – https://www.facebook.com/missallieskitchen/

Pinterest – https://www.pinterest.com/miss_ak/

Twitter – https://twitter.com/missallieskitch

Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette

Yield: 6 1x

Scale

Ingredients

3 cups romaine lettuce
3 cups red leaf lettuce
1 apple, sliced
2/3 cup pomegranate seeds (about 1 pomegranate, deseeded)
1 cup shredded carrots
1/2 cup GT’s Living in Gratitude Kombucha*
1/4 cup olive oil (the higher quality the better)
1 teaspoon Dijon mustard
2 teaspoons raw honey, divided
1 cup pecans
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 dashes cayenne powder
1/4 + 1/8 teaspoon salt, divided
1/4 teaspoon pepper
if you can’t find this flavor, try 1/2 cup ginger kombucha, 1 Tablespoon apple juice or cider & 1 pinch of turmeric

Cook Mode Prevent your screen from going dark

Instructions

Start by making the sweet and spicy pecans. Place the pecans in a small saucepan and toast over medium-low for about 3-5 minutes, until they’re just fragrant. Add 1 teaspoon of the honey, cinnamon, nutmeg, and 1 dash of cayenne and toss well so the nuts are coated. Remove from the heat and set aside.
To make the dressing, add the GT’s Living in Gratitude Kombucha, olive oil, Dijon mustard, the remaining teaspoons of the h0ney, the remaining dash of cayenne, salt, and pepper in a glass jar. Whisk well to combine. If you have to shake this to mix it really well, do so with caution because the kombucha can get quite bubbly!
Chop the lettuce, shred the carrots, chop the apples and de-seed the pomegranate. Add everything to a bowl and top with the pecans. Pour the dressing over the salad and mix well. Serve up!

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xoxx,

Miss AK

Italian Style Avocado and Tomato Salad is a perfect, healthy side dish for when tomatoes are in season and you need something fast.

Let’s be friends!! Come hang with me on Instagram, Facebook, and Pinterest or sign up for my Email List!

Easiest Avocado and Tomato Salad

Ingredients

Instructions

Notes

Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!

This post has been sponsored by GT’s Living Foods. As always, all thoughts and opinions remain my own but I am proud to partner with like-minded and quality driven brands. Thanks for supporting the growth of Miss AK!

LET’S GET TO IT!

Crispy Chili Roasted Chickpea & Kale Salad with Ginger Lime Vinaigrette

Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!

Ingredients

Instructions

xoxx,

Miss AK

In need of a show-stopping harvest salad? This Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette would be the perfect thing to round out any cold weather meal.

Apple Pomegranate & Pecan Salad with Sparkling Kombucha Vinaigrette

This post has been sponsored by G T’s Living Foods. As always, all thoughts and opinions remain my own but I am proud to partner with like-minded and quality driven brands. Thanks for supporting the growth of Miss AK!