Salads
This biltong salad recipe transforms traditional South African flavors into a vibrant, protein-packed dish that’s perfect for lunch or light dinner. The savory-sweet crunch of biltong pairs beautifully with fresh greens, creating a balanced meal that’s as satisfying as it is delicious.
The secret lies in the perfect balance of textures—crispy, chewy, and fresh—all coming together in just 15 minutes of prep time.
The foundation starts with quality biltong, whether you make it yourself or buy it pre-sliced. Thinly sliced red onions and crisp vegetables like bell peppers or cucumbers add freshness, while a tangy dressing ties everything together.
This salad is versatile enough for work lunches or weekend gatherings, and it keeps well for up to 3 days in the fridge, making it a practical choice for meal prep.
What makes this salad stand out is its ability to deliver restaurant-quality flavor at home. The biltong’s rich, meaty taste contrasts perfectly with the bright acidity of the dressing, while optional add-ons like toasted nuts or crumbled cheese elevate it further.
It’s a dish that proves healthy eating can be bold, flavorful, and utterly satisfying.
Ready to assemble? Here’s how to create a biltong salad that’s as impressive as it is easy. The key is in the layers—crunchy, fresh, and savory—all working together to create a meal that’s as quick to make as it is delicious to eat.
Ingredients for biltong salad
Quality biltong, crisp veggies, and a tangy dressing—this salad delivers restaurant-style flavor in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Biltong 🥩 | 8 oz | Pre-sliced or homemade, air-dried |
| Baby Spinach 🌿 | 4 cups | Fresh, loosely packed |
| Red Onion 🧅 | 1 whole | Thinly sliced, about 1/2 cup |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Cucumber 🥒 | 1 whole | Seedless, thinly sliced |
| Cherry Tomatoes 🍅 | 1 cup | Halved, vine-ripened preferred |
| Avocado 🥑 | 1 whole | Ripe, diced into 1/2 cup |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | For dressing, fruity variety |
| Red Wine Vinegar 🍷 | 2 tbsp | Dry, bold flavor |
| Honey 🍯 | 1 tbsp | Local preferred for flavor |
| Dijon Mustard 🌶️ | 1 tsp | Mellow, not spicy |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Toasted Walnuts 🥜 | ¼ cup | Optional, chopped |
| Crumbled Feta Cheese 🧀 | ¼ cup | Optional, salty variety |
The biltong is non-negotiable here. Look for pre-sliced from specialty stores like Whole Foods or Trader Joe's—their air-dried cuts have that perfect chewy texture. If making your own, cure it for at least 10 days for optimal flavor. The spinach should be fresh, not wilted, so grab it the same day. Red onions add that sharp bite, but yellow or white work too if that's what's available. For the bell pepper, any color works, but red has the sweetest flavor. The cucumber? Seedless is key—it stays crisp longer. If you're short on time, pre-sliced veggie mixes from the salad bar section work in a pinch.
No red wine vinegar? Apple cider vinegar or balsamic both work, though the flavor shifts slightly. The honey can be swapped for maple syrup if you're avoiding it, but trust me on the honey—it balances the tang perfectly. Want to skip the mustard? A dash of lemon juice adds brightness instead. The dressing comes together in seconds, so no need to stress over exact measurements. The optional walnuts? Toast them in a dry pan for 3-4 minutes—they add incredible crunch. If you're avoiding dairy, skip the feta or use vegan crumbles, but the salty contrast is worth it.
This salad keeps beautifully for 3 days in the fridge, though the avocado will brown faster. Store components separately—dressing on the side, greens wrapped in paper towels—to keep everything crisp. The biltong stays good for up to a week in the fridge, but it's best eaten fresh. For meal prep, assemble the night before and toss with dressing just before serving. The flavors actually improve as they sit—like a good charcuterie board, the more it mingles, the better it gets.
Why You'll Love This Recipe
- I’ll be real: the only prep is slicing the onion once—no dicing, no julienning. Toss in pre-sliced bell peppers or cucumbers from the store, and you’re done. Baby spinach just gets tossed raw, so it’s basically a "set it and forget it" salad.
- No Chopping Nightmare: I’ll be real: the only prep is slicing the onion once—no dicing, no julienning. Toss in pre-sliced bell peppers or cucumbers from the store, and you’re done. Baby spinach just gets tossed raw, so it’s basically a "set it and forget it" salad.
- Umami Bomb Combo: That salty, smoky biltong? It’s the star. The crisp sweetness of red onion and bell pepper cuts through the richness, while the cucumber keeps it light. Honestly, the first bite makes me forget I’m eating a salad—it’s more like a protein-packed snack that happens to be healthy.
- Lunch for Days: Between us, this is my go-to for work lunches or picnics. Pack it in a jar (dressing on the side, obviously), and it stays fresh for four days—no sad wilted greens here. Even my picky coworker asked for seconds last week.
Step-by-step instructions for biltong salad
Assemble this vibrant salad with bold flavors and satisfying textures in just minutes.
Prepare the Fresh Vegetable Base
Start by washing all the vegetables thoroughly to remove any dirt or debris. Thinly slice the whole red onion into half-moon shapes and remove the seeds from the whole red bell pepper, then slice it into thin strips. Cut the whole cucumber into half-moon slices and halve the cup of cherry tomatoes. Finally, dice the whole avocado into small, even pieces—about half a cup—and set aside until ready to use.
Place the 4 cups of baby spinach in a large mixing bowl. Add the sliced onion, bell pepper, cucumber, and halved cherry tomatoes. Gently toss everything together with your hands or a large spoon to distribute the ingredients evenly. The spinach will wilt slightly, which is perfect for creating a fresh, crisp base for your salad.
Create the Savory-Sweet Dressing
In a small bowl, whisk together the 0.33 cup of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. The honey and vinegar will create a beautiful balance of sweet and tangy flavors, while the mustard adds a subtle depth. Gradually whisk in the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper until fully combined.
Taste the dressing and adjust the seasoning if needed. You want it to be bright and flavorful, but not overpowering. If the dressing feels too thick, add a splash of water to loosen it slightly. This dressing is the heart of your salad, tying all the flavors together beautifully.
Assemble and Toss the Salad
Pour the dressing over the vegetable mixture in the bowl and toss gently to coat everything evenly. The spinach will absorb the dressing beautifully, creating a vibrant and flavorful base. Sprinkle the 0.25 cup of toasted walnuts and 0.25 cup of crumbled feta cheese over the top, distributing them evenly throughout the salad. The walnuts add a satisfying crunch, while the feta cheese brings a salty, tangy contrast.
Finally, add the 8 oz of biltong, cutting it into bite-sized pieces if it's not already pre-sliced. The biltong will bring a rich, savory depth to the salad, balancing the freshness of the vegetables and the sweetness of the dressing. Toss everything together one last time to ensure every bite is packed with flavor.
Serve Immediately for Best Results
Transfer the salad to serving plates and serve it immediately. The avocado will oxidize if left out for too long, so it's best to enjoy this salad fresh. The combination of textures—crisp vegetables, creamy avocado, crunchy walnuts, and tender biltong—makes every bite exciting. Pair it with a glass of chilled white wine or sparkling water for a refreshing meal.
This salad is perfect for lunch or a light dinner, offering a protein-packed, flavorful bite that's both satisfying and nutritious. The balance of sweet, savory, and tangy flavors makes it a standout dish that's sure to impress.
Pro Tips For Making Biltong Salad
- Trim the Biltong: Skip the thick slices—cut it into ¼-inch strips for even distribution in the salad. Thick chunks make it harder to eat, and thin strips soak up dressing better. I learned this the hard way after serving a salad where half the biltong was still rock-hard.
- Soak the Onion: Toss red onion slices in ice water for 10 minutes before draining and drying. This mellows the bite without overpowering the salad’s freshness. I used to just slice it raw, and the sharpness would dominate the whole dish.
- Salt the Spinach: Sprinkle baby spinach with a pinch of salt and let it wilt for 2 minutes before adding other ingredients. It softens the leaves slightly and makes them hold dressing better—no soggy mess at the bottom of the bowl.
- Dice the Pepper Hot: Remove seeds and membranes from red bell pepper, then dice it while still warm from the fridge. Cold peppers are tougher to cut, and warm ones yield cleaner slices. (Yes, I’ve tried both—trust the process.)
Make-ahead tips for this biltong salad
Prep Ahead Strategy
Start by prepping all your vegetables the night before—slice the red onion, bell pepper, cucumber, and halve the cherry tomatoes. Store them in airtight containers with paper towels to keep them crisp.
The baby spinach should be washed and dried, then wrapped in a paper towel to prevent wilting. This step alone saves you 15 minutes of prep time the next day. 🌿
Dressing Prep
Make the dressing up to 3 days ahead and store it in a small airtight container in the fridge. The flavors meld beautifully over time, creating a more cohesive taste. Just give it a quick whisk before using to re-emulsify.
I like to double the batch so I can use it on other salads later in the week. The honey and Dijon mustard blend perfectly, so don’t skip this step.
Biltong Prep
If you’re making your own biltong, cure and dry it at least 5 days ahead—this ensures maximum flavor and texture. Store it in the fridge in an airtight container with a paper towel to absorb any moisture.
Pre-sliced biltong from the store is fine too, but let it sit at room temperature for 10 minutes before slicing to make it easier to cut. This step prevents the meat from sticking to your knife.
Avocado Handling
Avocados are the trickiest part of meal prep. To prevent browning, toss the diced avocado with a tiny bit of lemon juice (about ½ teaspoon) and store it in a sealed container with plastic wrap pressed directly on the surface.
This keeps it fresh for 1 day in the fridge. For longer storage, skip adding avocado until just before serving—it’s worth the extra minute for the best texture. 🥑
Toasting Nuts
Toast your walnuts ahead of time and store them in a sealed container at room temperature. They’ll stay crisp for up to 5 days. To toast, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring once, until fragrant.
Let them cool completely before storing. This adds a rich, nutty depth that pairs perfectly with the biltong’s savory notes.
Final Assembly
Assemble the salad the morning of serving to keep everything fresh. Toss the greens with dressing just before eating, and add the avocado and biltong last. If you’re prepping for a crowd, store the dressing and greens separately, then combine when ready to serve.
The key is keeping the avocado and biltong separate until the last minute—this ensures maximum crunch and freshness. 💫
Nutrition facts
Frequently asked questions
Can I use regular beef jerky instead of biltong?
While beef jerky works in a pinch, it won't give you the same rich, savory-sweet flavor that makes biltong special. Biltong is air-dried with a mix of spices (like coriander and vinegar), giving it a unique texture and depth. If you must substitute, look for high-quality, lightly sweetened jerky and reduce the honey in the dressing by ½ teaspoon to balance flavors.
How do I keep the avocado from turning brown in the salad?
Toss diced avocado with ½ teaspoon lemon juice immediately after cutting, then store it in an airtight container with plastic wrap pressed directly on the surface. For the salad, add avocado last minute—it's best when fresh. If prepping ahead, store avocado separately until serving to maintain that creamy, vibrant texture.
What's the best way to store leftovers?
Store the salad without dressing in an airtight container for up to 3 days. Keep the dressing separate and add it just before eating. For the biltong, store it in the fridge in an airtight container with a paper towel to absorb moisture. The spinach will wilt slightly but stays safe to eat for 2 days—just add fresh greens when serving.
Can I make this salad without nuts?
Skip the walnuts and add other crunchy elements like toasted pumpkin seeds, crushed potato chips, or sunflower seeds for texture. The key is maintaining that satisfying contrast between soft and crispy components. If avoiding all nuts/seeds, add extra cucumber or bell pepper for fresh crunch.
Is this salad suitable for meal prep?
Yes, but with smart prep strategies. Chop all veggies and store them separately with paper towels to keep them crisp. Make the dressing ahead and store it separately. Assemble the salad the morning of serving, adding avocado and biltong last. This keeps everything fresh and prevents soggy greens. The salad holds well for 2 days when prepped this way.