Hunter's Berry Bison Salad

This Hunter's Berry Bison Salad brings together the deep, savory richness of grass-fed bison with the bright sweetness of wild berries and the satisfying crunch of toasted almonds, all served over a bed of peppery mixed greens. It's a celebration of the hunter-gatherer ethos at the heart of the Paleo diet — lean, nutrient-dense protein paired with antioxidant-rich fruit and good fats, with nothing processed or refined in sight. Bison is naturally leaner than beef but just as flavorful, and searing it quickly in avocado oil keeps it tender and juicy while locking in those savory, slightly sweet, grass-fed notes. A quick homemade vinaigrette made from extra virgin olive oil, lemon juice, and Dijon-style mustard (or a paleo-friendly substitute) ties everything together with a bright, zesty finish that complements the berries beautifully. Whether you're looking for a satisfying lunch, a light dinner, or a dish to impress guests with its rustic, primal appeal, this salad delivers on nutrition and flavor alike. It's naturally gluten-free, dairy-free, and free of refined sugars — just real, whole foods as nature intended.

Ingredients

• 10 ozGrass-fed bison sirloin or strip steak, sliced into thin strips
• 1 tbspAvocado oil, for searing
• 0.5 tspsea salt
• 0.25 tspblack pepper, freshly ground
• 4 cupsmixed salad greens, arugula, spinach, and baby kale blend
• 0.5 cupfresh blueberries
• 0.5 cupfresh raspberries
• 0.33 cupsliced almonds, toasted
• 0.25 cupred onion, thinly sliced
• 3 tbspextra virgin olive oil, for vinaigrette
• 2 tbspfresh lemon juice
• 1 tspDijon-style mustard, paleo-compliant, no additives
• 1 tspRaw honey, optional, for a touch of sweetness
• 1 clovegarlic, minced

Method

1. Pat the bison strips dry and season evenly with sea salt and black pepper.
2. Toast the sliced almonds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove and set aside to cool. 4:00
3. Heat avocado oil in a cast iron skillet over high heat until shimmering.
4. Sear the bison strips in a single layer for 2-3 minutes per side for medium-rare, until a deep crust forms. Avoid overcrowding the pan. 5:00
5. Transfer the seared bison to a cutting board and let it rest for 5 minutes before slicing against the grain. 5:00
6. While the bison rests, mince the garlic and whisk together olive oil, lemon juice, Dijon-style mustard, raw honey, and minced garlic in a small bowl until emulsified.
7. In a large salad bowl, combine the mixed greens, blueberries, raspberries, and thinly sliced red onion.
8. Drizzle the vinaigrette over the salad and toss gently to coat the greens evenly.
9. Divide the dressed salad between two plates, top with sliced bison strips, and sprinkle with toasted almonds. Serve immediately.