Roasted Asparagus & Red Pepper Millet Salad
- Yield: 4
Ingredients
Scale
- 3-4 cups spring mix
- Handful of fresh dill finely chopped
- Handful of cilantro chopped
- 3 large carrots shredded
- 1 red bell pepper finely chopped
- 1 cup purple cabbage finely chopped
- 1 bundle of asparagus washed
- 2 cloves garlic finely chopped
- ½ yellow onion finely chopped
- 2 tbsp coconut oil
- ½ cup millet
- 1 cup filtered water
- 3 tbsp avocado oil
- ¼ cup apple cider vinegar
- Pinch of Himalayan sea salt
- Pinch of black pepper
- Pinch of oregano
- Pinch of garlic powder
- Pinch of chilli powder
Instructions
- Pre-heat oven to 350 degrees Fahrenheit
- Wash asparagus and red bell pepper
- Place parchment on a cookie sheet and add onion, asparagus, garlic, bell pepper, coconut oil, black pepper and sea salt and bake in the oven for about 20-25 minutes until veggies are soft
- In the meantime, add 1 cup of water and a pinch of sea salt to a medium pot set on high heat until water is boiling. After water boils add millet and cook at low heat for about 15-20 minutes until millet is cooked
- Add to a large bowl spring ix, dill, cilantro, carrot, purple cabbage
- Once the veggies are cooked add them to the salad with the millet and mix the avocado oil, apple cider vinegar and spices in a jar and pour over salad. Enjoy!