Breakfasts, Gluten-Free, Paleo, Vegan
Gluten-Free, Paleo, Vegetarian
5 oz. of Organic Kale
1 Handful of Organic Micro Greens
2-3 Organic Portobello Mushrooms
1⁄2 Cup of Chopped Heirloom Organic Tomatoes
1⁄4 Cup of Chopped Green Onion
1⁄2 Cup of Organic Yellow or Orange Bell pepper
6 oz. Grass Fed Venison Patty
Chop kale, tomatoes, onion, and bell pepper.
Slice the mushrooms and mix all ingredients in a medium salad bowl.
Pour the Lemon Vinaigrette dressing into the bowl.
Preheat an outdoor barbecue or searing grill on low-medium heat.
Grill venison on low heat for 4-5 minutes on each side or until desired and remove from grill.
Once the venison is cooked add it into the salad bowl and enjoy!