Name: Grilled Venison Steak with Mixed Berry Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Venison Steak; 1 large Hard-boiled Egg; 2 cups Baby Spinach; 1/2 cup Mixed Berries; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Pumpkin Puree; 2 tsp Olive Oil; 2 tbsp Pickled Red Onions; 1 tbsp chopped Walnuts

Grilled Venison Steak with Mixed Berry Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Venison Steak with Mixed Berry Spinach Salad

Lean venison steak seared in olive oil, served over fresh baby spinach and mixed berries with a creamy pumpkin-yogurt dressing and toasted walnuts.

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NUTRITION

Protein

39.0g

Fat

21.2g

Carbs

18.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Venison Steak

1 large Hard-boiled Egg

2 cups Baby Spinach

1/2 cup Mixed Berries

2 tbsp Nonfat Greek Yogurt

1 tbsp Pumpkin Puree

2 tsp Olive Oil

2 tbsp Pickled Red Onions

1 tbsp chopped Walnuts

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PREPARATION

1
Season the venison steak with a pinch of sea salt and black pepper.
2
Heat the olive oil in a grill pan or cast-iron skillet over medium-high heat.
3
Sear the venison for 3 to 4 minutes per side until it reaches your desired level of doneness, then let it rest for 5 minutes before slicing thinly.
4
While the meat rests, whisk together the Greek yogurt, pumpkin puree, and a teaspoon of water or apple cider vinegar in a small bowl to create a creamy dressing.
5
Place the baby spinach in a large bowl and toss with the mixed berries and pickled red onions.
6
Top the salad with the sliced venison and the halved hard-boiled egg.
7
Drizzle the pumpkin-yogurt dressing over the top and garnish with the toasted walnuts for a final crunch.