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SERVES: 4 | ACTIVE TIME: 30 MIN
INGREDIENTS
For the Bowl:
- 3 cups millet, cooked (substitute any grain of choice – quinoa, brown rice, farro, etc.)
- 1.5 cups peas, cooked fresh or thawed from frozen
- 2 watermelon radishes, sliced (quartered is best for eating, sliced is pretty for serving)
- 1 cup kumquats, halved (can sub tangerine slices or other fruit of choice)
- 1/2 cup spring onions (or green onions), sliced
For Dressing:
- 1 lemon, juice + zest
- 1/3 cup olive oil
- 3 Tbsp apple cider vinegar
- 1 tsp honey
- 1 cup fresh basil
- 1 cup fresh mint
- 1/2 teaspoon salt
PREPARATION
- Add all dressing ingredients to food processor or blender and pulse until creamy.
- Toss all salad ingredients with dressing and serve.*
*If sharing with others, it looks most beautiful before tossed in the dressing. We recommend layering all ingredients in your serving dish and dressing just before serving 🙂
