Healthy Kangaroo Salad Recipe
Ingredients
- 1 tsp canola oil
- 250 g kangaroo meat, thinly sliced
- 1 red onion, diced
- 400 g cherry tomatoes, quartered
- 1 continental or 2 large Lebanese cucumber, diced
- 1 avocado, peeled, seeded and diced
- 2 cups baby spinach leaves
- 1/2 cup coriander stalks and leaves, chopped
- 1 tbs dried mixed herbs
- 1 tbs chives, chopped
- For the dressing:
- 2 tbs olive oil
- 1 lime, juiced
- 1 red chilli, finely chopped
Method
- Heat canola oil in a frying pan. Add kangaroo and cook to your liking.
- In a large salad bowl, mix together red onion, tomatoes, cucumber, avocado, baby spinach leaves and cooked kangaroo.
- Add coriander, mixed herbs and chives to salad. Place salad on a platter or in a bowl.
- Make the dressing. Add olive oil, lime juice and chilli into a jar. Put the lid on the jar and shake.
- Drizzle dressing onto salad and serve.
Recipe from More Deadly Tucker cookbook (2013), North Metropolitan Health Service © State of Western Australia, reproduced with permission.
Variation:
To make this recipe feed more people add extra seasonal salad vegetables.
-
Add kangaroo to the fry pan and cook to your liking. -
Mix together salad vegetables and cooked kangaroo. -
Add coriander, mixed herbs and chives. -
Add olive oil, lime juice and chilli into a jar and shake to make the dressing. -
Drizzle dressing onto salad and serve.
Healthy tip!
Choose plain water or soda water in place of a sugary drink.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1106 kJ | 358 kJ |
| 264 Cal | 86 Cal | |
| Protein | 14.1 g | 4.6 g |
| Fat, total | 19.4 g | 6.3 g |
| — saturated | 3.9 g | 1.3 g |
| Carbohydrate | 5.5 g | 1.8 g |
| — sugars | 4.9 g | 1.6 g |
| Sodium | 40 mg | 13 mg |
| Fibre | 6.1 g | 2 g |
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