Mediterranean Millet Salad

This Mediterranean Millet Salad is about to be the official taste-track of my summer, especially with the 90 degree heat here in Greenville.

Even with the heat, I try to set up a little romantic lunch picnic for myself every once in a while. It offers an opportunity to treat myself and connect. Mindful eating is so under-rated and worth exploring if you’re not currently practicing. Take a bite of your food, embrace your surroundings, and don’t prep your next bite on your fork until you’ve swallowed your current bite... oh, and don’t forget to smile inside and out!

THE RECIPE

Ingredients:

• 2 cup Millet, cooked

• 1/2 cup Kalamata Olives, halved

• 1 Bundle Dino Kale Leaves, diced

• 1 can Artichoke Hearts

• 1 pint Cherry Tomatoes, halved

• 1/2 cup Asparagus, chopped

• 1/4 cup Red Onion, diced

• 1 can Chick Peas

• Vinaigrette

  • 1/4 cup Olive Oil

  • Juice of 1 Lemon

  • Dash Salt & Fresh Cracked Black Pepper

  • 1 teaspoon Smoked Paprika

Blend all vinaigrette ingredients in a separate bowl. Combine all other ingredients then toss with the vinaigrette. Let sit in the fridge for at least 30 minutes so all the flavors can really blend. Enjoy with a cup of iced hibiscus berry tea!

Share your salad creation with me by tagging @creamofthekale!