Warm Arugula and Olive Salad
Salads • Italian
Description
A light salad with arugula, avocado, olives, and lemon juice. A handful of cooked grains adds substance to the salad.
Ingredients
- Millet ½ cup
- Carrot 1 piece
- Arugula 5 oz
- Artichokes in Oil 15 pieces
- Avocado 1 piece
- Meyer Lemon Juice 0 fl oz
- Olive Oil 3 teaspoons
- Mustard Greens ½ teaspoon
- Soy Sauce 2 teaspoons
- Honey 1 teaspoon
Step-by-Step Guide
Step 1
Rinse the millet well in cold water. Pour in 400 ml of water and bring to a boil. Reduce the heat and cook the millet until ready, about 15 minutes.
Step 2
Grate the carrot on a coarse grater. Remove the pits from the olives and cut them into quarters. Dice the avocado. Add the arugula.
Step 3
In a bowl, mix the juice of half a lemon and the remaining dressing ingredients.
Step 4
Transfer the cooked millet to a salad bowl. Pour in the dressing and mix well. The millet should absorb the dressing thoroughly. Add the remaining prepared ingredients to the millet. Toss and serve the salad hot immediately.
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