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
- Whisk all ingredients together in a small bowl and store, covered, in the refrigerator until serving time.
- 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
- Whisk all ingredients together in a small bowl and store, covered, in the refrigerator until serving time.
- 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.