• 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


  1. Heat canola oil in a frying pan. Add kangaroo and cook to your liking.
  2. In a large salad bowl, mix together red onion, tomatoes, cucumber, avocado, baby spinach leaves and cooked kangaroo.
  3. Add coriander, mixed herbs and chives to salad. Place salad on a platter or in a bowl.
  4. Make the dressing. Add olive oil, lime juice and chilli into a jar. Put the lid on the jar and shake.
  5. Drizzle dressing onto salad and serve.

Recipe from More Deadly Tucker cookbook (2013), North Metropolitan Health Service © State of Western Australia, reproduced with permission. Order the More Deadly Tucker cookbook here.

Variation: To make this recipe feed more people add extra seasonal salad vegetables.
  • recipe step image
    Add kangaroo to the fry pan and cook to your liking.
  • recipe step image
    Mix together salad vegetables and cooked kangaroo.
  • recipe step image
    Add coriander, mixed herbs and chives.
  • recipe step image
    Add olive oil, lime juice and chilli into a jar and shake to make the dressing.
  • recipe step image
    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
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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