power salad with creamy dressing.

Jediah loved this salad. It is hearty & filling, it has great texture & colours. It's the bomb. To make this vegan or detox, skip the eggs.

power salad with creamy dressing.
serves 4

1 lb. arugula
2-4 roasted beets, diced (depending on how big they are)
8 soft boiled eggs
1 avocado, diced
3/4 cup of millet
1 1/3 cup of veggie or chicken broth (or water, broth just gives the millet more flavor)
sea salt & cracked pepper
extra virgin olive oil
1/2 cup roasted-salted sunflower seeds
creamy dressing*

1. To make the millet, add to a dry pot over medium heat. Toast for about 5 minutes. Slowly add broth. Bring to a boil, & simmer for 15 minutes. Turn off heat, & keep the lid on for 5 minutes. Fluff with a fork. Season with salt & pepper, & a drizzle of extra-virgin olive oil.
2. To serve, put everything out on a board, to let people make their own power salad. This would also be a great take away lunch, because everything can be make ahead. It can be eaten warm, cold, or at room temperature.

creamy dressing.*

3/4 cup Vegenaise

3 TBL water

1 TBL canola oil

1 TBL apple cider vinegar

2 scallions, chopped

2 TBL parsley, chopped

1 clove garlic, grated

sea salt & cracked pepper

1. Whisk ingredients together in a small bowl. 

happy eatings & cheers!