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.
Servings 8
Calories 350kcal
Equipment
- Food Processor optional
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: 350kcal | Carbohydrates: 48.7g | Protein: 7.6g | Fat: 17g | Saturated Fat: 2.6g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 11g | Sodium: 199mg | Potassium: 716.4mg | Fiber: 8.4g | Sugar: 25.8g | Vitamin A: 5525IU | Vitamin C: 90.44mg | Calcium: 199mg | Iron: 3mg