Easy Recipe
Prep Time
15 minutes

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. 

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