Ingredients
Millet Salad:
½ cup millet
1 tbsp. olive oil
1 ½ cups vegetable broth
¼ cup pepitas (pumpkin seeds)
12-15 Brussels sprouts (leaves separated)
1 avocado (sliced thinly)
Dressing:
1 tbsp. olive oil
1 tbsp. white wine vinegar
Juice of ½ small grapefruit
Zest of ½ small grapefruit
½ tsp. honey
Pinch of salt
Preparation
To make millet, start by heating tablespoon of olive oil on a skillet over medium heat. Add millet to skillet and stir every so often for 5 minutes. Millet should be glossy and fragrant. Remove from heat and set aside. On a separate pot, bring vegetable broth to a boil. Add toasted millet to boiling water. Reduce temperature to low, cover and let cook, untouched for 30 minutes. Millet should be light and fluffy. Taste for seasoning, and adjust as necessary.
While the millet cooks prepare the rest of the salad’s components. To prepare the Brussels sprouts cut the bottom stem of each sprout and peel off each leaf, discarding any that might be bruised or brown. Add leaves to a bowl and set aside. Make the dressing by whisking ingredients together until well incorporated.
To assemble salad, add millet to bowl with Brussels sprouts leaves. Add thinly sliced avocado and dressing. Mix. Top off with pepitas and serve.
