This salad is hearty and keeps well in the fridge. It can be made ahead of time and stored in the refrigerator for quick lunches or snacks throughout the week. Serve with some grilled chicken or roasted salmon for a light summer meal.
Preparation Note
You'll need pre-cooked millet for this recipe. Cook up 1 to 2 cups of millet at least an hour before making this salad.
Ingredients
2 cups
cooked
millet
1 bunches
massaged
lacinato kale
1 cups
halved
cherry tomatoes
½ small
red onions
thinly sliced
½ cups
crumbled
feta cheese
¼ cups
finely chopped
parsley
1
lemons
juiced
2 tablespoons
extra virgin olive oil
½ teaspoons
kosher salt
