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Summer Millet Salad

Recipe and picture @mindfullbymadeline

So many of my clients come to me saying that they don’t enjoy salads because they always leave them feeling unsatisfied and still hungry. If that resonates with you, then you are doing salads all wrong! Satiating salads contain protein, fiber, healthy fat, and whole grains. If you are simply eating a bowl of greens, that is not going to do it for you. Take this Summer Millet Salad, for example. It contains whole grains in the form of millet, chickpeas for protein, pine nuts for healthy fat, and fiber from the artichokes. I promise if you use this formula, you’re going to get a whole lot more out of your salads!

Servings 6


2 cups cooked Bob’s Red Mill Millet
1 can of chickpeas, strained, washed and dried
1/4 cups cherry tomatoes, halved
1/4 cup sundried tomatoes, chopped
1 cup marinated artichokes, chopped
3 cups chopped spinach
1/2 cup fresh basil, chopped
1/2 cup fresh dill, chopped
1/2 cup marinated green olives
1/2 cup toasted pine nuts
1/4 cup capers
1/2 cup vegan feta, crumbled
1/4 cup olive oil
1 T garlic powder
1 T onion powder
1 tsp. salt
1 tsp black pepper
Juice + zest of large lemon


Prepare the Millet as per the package instructions. Once cooked, set aside to cook and then transfer fo a mixing bowl.

Gently toast the pine nuts on an ungreased pan until golden, careful not to burn.

Prep all other ingredients and add to the millet. Toss until well combined.

Throw on a bed of mixed greens if desired.



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