Well Refined Millet Salad
This yummy salad is the brain child of my good friend and Dr. Katie Detox partner Courtney Evans of Well Refined Health Coaching. She’s the master of curated guidance, insights, resources, and wisdom to “Re-Find” authentic wellness in an achievable and sustainable way. I learn something from her literally every time we talk - and there aren’t many people I can say that about! If you’re looking for ways to deepen your relationship with your health, consider working directly with her or in conjunction with the Dr. Katie Detox (at a special rate)!
Enjoy this nourishing salad!
Serves 2
Ingredients
1 bunch asparagus, cut into 1-inch pieces
1 T avocado oil
1/2 lemon
1 cup dry millet
4 radishes, sliced
1/2 cup artichoke hearts, drained and chopped
1/4 cup parsley, chopped
2 cups arugula
1/4 cup sunflower seeds, toasted
Dressing
2 T rice vinegar
2 T tahini
1 T maple syrup
2 tsp Dijon mustard
Juice of 1 lemon
2 T water, if needed
Salt + pepper to taste
Directions
Preheat oven to 425 F. Prepare baking sheet with asparagus drizzled in olive oil, salt + pepper. Toss to coat and roast for 12 minutes. Squeeze lemon over cooked asparagus.
Cook millet according to package directions. Remove from heat and fluff with fork.
Whisk all dressing ingredients in a bowl until combined. Add water if needed.
Toss the millet with the asparagus, radishes, artichokes, herbs and sunflower seeds. Coat with dressing and serve with protein of choice.