04 April 2013

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!
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