Beef Jerky Salad

Written By Simon Lunt

Serves 2–3 | Prep 15 minutes | Total 15 minutes

Ingredients

  • 100 g cured beef jerky (preferably our grass‑fed jerky), sliced into thin strips

  • 150 g mixed salad leaves (rocket, baby spinach, watercress)

  • 1 small red pepper, thinly sliced

  • 1 small cucumber, halved lengthways and thinly sliced

  • 1 ripe avocado, cut into wedges

  • 2 spring onions, finely sliced

  • 12–15 cherry tomatoes, halved

  • 25 g toasted flaked almonds or walnuts

  • 30 g crumbled feta or goat’s cheese (optional)

  • Fresh black pepper, to taste

Dressing

  • 3 tbsp extra‑virgin olive oil

  • 1½ tbsp red wine vinegar or apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp honey or maple syrup

  • ½ garlic clove, finely grated or crushed

  • Salt to taste

Method

  1. Prepare the dressing: in a small bowl whisk together the olive oil, vinegar, Dijon mustard, honey, garlic and a pinch of salt until emulsified. Taste and adjust seasoning.

  2. Arrange the salad leaves in a large bowl or on a platter. Scatter the red pepper, cucumber, cherry tomatoes, spring onions and avocado over the leaves.

  3. Add the sliced beef jerky in an even layer. Jerky is salty and concentrated in flavour, so add gradually and taste as you go.

  4. Sprinkle the toasted nuts and crumbled cheese (if using) over the top. Grind a little black pepper over the salad.

  5. Drizzle the dressing over the salad just before serving and toss lightly to combine, or serve the dressing on the side for people to add as desired.

Tips

  • For a warm contrast, briefly pan‑fry the jerky strips in a dry non‑stick pan for 30–60 seconds per side to release aroma — take care not to burn them.

  • Use a milder cheese or omit it if you prefer a fully dairy‑free salad.

  • Add a grain like cooked quinoa or farro (about

Simon Lunt