Elk Citrus Salad

We are always hunting for a refreshing side dish. This featured recipe from Primal Pioneer for Elk Citrus Salad is perfect for a barbeque! Give this dish a try this spring and summer. ~ The Editors

This Elk Citrus Salad is perfect for the spring season. As the temperatures warm, this light and refreshing salad is a great way to incorporate your elk or venison meat. Be sure to check out other Elk Recipes, too!

From the citrus of the mandarin oranges to the crunch of the ramen noodles and almonds, this is the perfect spring dish. Whether you’re looking for a light afternoon lunch or a salad to take to your next barbecue, this recipe has you covered!

Ingredients Needed

• ½ pound ground elk
• 3 ½ Tbsp. olive oil – divided
• 1 3 oz. package ramen noodles, seasoning packets discarded
• ½  cup sliced almonds
• 1 Tbsp. sesame seeds
• 1 16 oz. bag of coleslaw mix
• 1 ½ cups edamame 
• 1 cup shredded carrots
• 4 green onions, thinly sliced, both white and green parts
• ¼  cup rice vinegar
• 2 Tbsp. raw honey
• 1 Tbsp. low-sodium soy sauce
• ¼  tsp. salt
• ¼ tsp. pepper
• ½  cup canned mandarin orange segments, rinsed and drained

How to Make Elk Citrus Salad

1. Preheat the oven to 425 degrees F.
2. Heat the olive oil in a large skillet over medium heat and add the ground elk. Cook until no longer pink, then remove from heat and set aside. 
3. Crumble the ramen noodles onto a baking sheet, then add the almonds and spread them into a single layer. Bake for 5 minutes; remove from the oven. Add the sesame seeds, toss, then bake for an additional 1 to 3 minutes until fragrant and golden. Watch closely so that it doesn’t burn. Set aside.

Continue reading this recipe for Elk Citrus Salad on Primal Pioneer’s website so you can make it at home. Let us know how it turns out!

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