NUTRITION

SERVINGS

INGREDIENTS

6 oz ground venison

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp chili powder

0.25 tsp ground cumin

2 cup chopped romaine lettuce

0.25 cup canned black beans

0.25 cup halved cherry tomatoes

0.25 cup diced red bell pepper

0.25 whole avocado

0.25 cup nonfat Greek yogurt

1 tsp lime juice

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium skillet over medium-high heat.

• 2

  Add the ground venison to the skillet along with the sea salt, black pepper, chili powder, and ground cumin.

• 3

  Sauté the meat, breaking it up with a spatula, until it is fully browned and cooked through, then remove from heat.

• 4

  In a small blender or food processor, combine the avocado, Greek yogurt, lime juice, and fresh cilantro, blending until the crema is completely smooth.

• 5

  Place the chopped romaine lettuce in a large bowl and top with the black beans, cherry tomatoes, and diced red bell pepper.

• 6

  Add the warm venison to the salad and drizzle the avocado crema over the top before serving.