Mango, Millet & Macadamia Salad

This salad is a super healthy explosion of flavour, and will show you the trick to finally ENJOY eating kale!
Use a food processor if you can, as it will greatly reduce your prep time on the kale and sweet potato.
5 from 1 vote
Prep Time 30 mins
Cooling Time 15 mins
Total Time 45 mins
Course Light Meal
Cuisine Global
Servings 8
Calories 350 kcal

Equipment

Ingredients
  

  • 2/3 cup raw millet
  • 1 bunch kale destemmed, very finely chopped
  • 1 cup macadamia nuts
  • 1 cup currants
  • 1/2 large sweet potato peeled, finely grated
  • 1/2 large zucchini peeled, julienned
  • 1/4 bunch fresh coriander chopped
  • 1/2 red onion peeled, finely chopped

Dressing

  • 2 mango peeled
  • 1/4 cup sunflower seeds hulled
  • 1 tsp apple cider vinegar
  • 1 lime juiced
  • 1/4 tsp cumin seeds
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Cook the millet according to the package instructions.
  • While the millet cooks prepare all your fresh produce. Once destemmed, chop the kale very finely - pieces should be no larger than your smallest fingernail. A food processor will make this process a LOT faster.
  • Peel and finely grate the sweet potato. Use a sieve to squeeze excess moisture from the grated sweet potato, then set aside.
  • In a dry frying pan, toast the macadamia nuts over medium heat for a few minutes, until golden brown. Keep a close eye, as they can burn very quickly!
  • To make the dressing, scoop the mango flesh into a blender along with the other dressing ingredients. Blend until smooth, a minute or two - it should have the consistency of a fairly thick yogurt.
  • Once the millet and macadamia nuts have cooled, assemble the salad by combining all the salad ingredients into a bowl. Use your hands to mix it thoroughly.
  • Divide into bowls, and serve with a drizzle of dressing. Enjoy!

Nutrition

Calories: 350kcalCarbohydrates: 48.7gProtein: 7.6gFat: 17gSaturated Fat: 2.6gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 11gSodium: 199mgPotassium: 716.4mgFiber: 8.4gSugar: 25.8gVitamin A: 5525IUVitamin C: 90.44mgCalcium: 199mgIron: 3mg
Keyword plant-based, wfpb

Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.

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Written by Gabrielle (hi!), these e-mails will help you on your plant-based journey with useful tips, tricks, facts and inspiration – and perhaps the occasional inappropriate joke thrown in for good measure.

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