Gluten Free Meal Replacer Salad with Tangy dressing

For salad 

  • 1 cup diced cucumber 
  • 1/2 cup red peppers
  • 1/2 cup yellow peppers
  • 1/2 cup diced celery
  • 1/2 cup grated carrots
  • 1/4 cup thinly sliced red onions 
  • 2 cups any fresh leafy greens on hand ( I used Arugula and chopped kale) 
  • 1 cup cooked millets

For The Garnish

  • Unsalted & roasted mixed nuts 

Method

  1. Whisk all ingredients together in a small bowl and store, covered, in the refrigerator until serving time.
  2. Place the greens in the bottom of a serving tray. Add the veggies in parts separately. When time to serve , add the creamy dressing and toss. Garnish with 1/2 cup chopped mixed unsalted & roasted nuts for added crunch.

Bonus Dressing Recipe

Dressing (makes approx 1 cup)

  • 1 cups plain yogurt
  •  1.5 tbsp lemon juice 
  •  4tbsp date paste (home made, check notes) 
  •  1/2 tsp toasted cumin powder
  •  1/4 tsp coriander powder
  •  1/2 tsp fresh grated ginger 
  •  Pinch of turmeric powder 
  •  1/4 tsp cayenne pepper 

Method

  1. Whisk all ingredients together in a small bowl and store, covered, in the refrigerator until serving time.
  2. Serve over this healthy millet salad and enjoy as a meal replacer salad. 

Notes: Soak half cup pitted dates in water for 4-5 hours until it plumps up. 

Use 1/4 cup water to blend the dates into a smooth paste like texture. Adjust water if need the paste to be thinner. Store in a glass container up to a week. 

Replace sugar in salad dressing with date paste. 

The prepared dressing can be refrigerated in a glass container jar upto 3 days.