Spring Pesto Almond Millet Salad – Claire Power

Spring Pesto Almond Millet Salad

  • 1 cup dry millet
  • 1 bunch of radishes
  • 1 asparagus bunch
  • 1 tbsp olive oil
  • 2 tbsp almonds
  • 1 can of chickpeas
  • salt and pepper


Almond Pesto Dressing

  • 1 cup fresh basil
  • ½ cup almonds
  • 3 tbsp olive oil
  • ½ lemon juiced
  • 1 clove of garlic
  • 2 tbsp water
  • 2 tbsp nutritional yeast



  1. Boil water in a sauce pan and once boiling add the dry millet to cook for 5 minutes or until soft and cooked. Drain and leave to cool.
  2. In the meantime, make the almond pesto dressing in a blender by adding all the ingredients and blending until smooth.
  3. Then grill the asparagus in a pan then leave to cool on the side.
  4. Combine the salad by adding in a large salad bowl the cooked millet, pesto, sliced radishes, canned chickpeas, grilled asparagus, olive oil and salt and pepper.

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