Healthy Kangaroo Salad Recipe

Prep: 20 mins
Cook: 10 mins
Serves: 5

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. Order the More Deadly Tucker cookbook here.

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
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