Description
Looking for a lectin-free salad that’s delicious, comforting, and easy to make? Try our Warm Brussels Sprouts and Millet Salad with Walnuts recipe! Packed with nutrients and bursting with flavor, this salad is a perfect choice for anyone looking to eat healthier without sacrificing taste. It’s also the best way to eat a salad for those suffering from IBS or similar gut issues. Whether you’re trying to avoid lectins or simply looking for a new plant-based favorite recipe, you’ll love the combination of warm Brussels sprouts, nutty millet, and crunchy walnuts in this satisfying dish. So why wait? Let’s get cooking!
Ingredients
TO MAKE THE MILLET
- 1/4 cup millet
- 1 cup water with 1/2 teaspoon salt
TO MAKE THE SALAD
- 2 tablespoons of extra virgin olive oil
- 12 oz shaved Brussel Sprouts
- a handful of raw walnuts
- 1/2 cup kalamata olives (pitted or whole)
- two black mission figs (dry), finely chopped
- salt and pepper to taste
- a drizzle of extra virgin olive oil
- a drizzle of Balsamic vinegar, to taste
Instructions
- First, start by cooking the millet. Add 1/4 cup millet to an empty pan and toast for a few minutes to get it fragrant. Add 1 cup of salted water to the pan, being careful, so the steam doesn’t burn you. Bring to a boil, turn the heat to low, and let simmer for about 20 minutes or until all the water is absorbed. Stir occasionally.
- Meanwhile, add olive oil to a sautéing pan, and add the shaved Brussels sprouts. Stir and saute for about 5 minutes; add walnuts and continue to cook and stir for about 5 more minutes.
- Once both Brussels sprouts and millet are cooked, combine them in a mixing bowl. Add the figs and the kalamata olives.
- Season to taste: salt, pepper, extra virgin olive oil, and Modena balsamic vinegar.
- Serve warm or store in the fridge and serve later.