Name: Summer Harvest Millet Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 4 cups baby arugula; 4 cups romaine; 2 cups Eden Foods Organic Millet, cooked; 4 peaches, sliced; 4 small tomatoes, diced; 1 english cucumber, diced; 1 cup cooked corn; 1 avocado, diced; ¼ cup Eden Foods Organic Pumpkin Seeds; 1/2 cup Eden Foods Extra Virgin Spanish Olive Oil; 3-4 TBSP Eden Foods Organic Apple Cider Vinegar; 1 tsp dijon mustard; 1 tsp pure maple syrup (optional); ¼ tsp garlic powder

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Summer Harvest Millet Bowl with cucumber, corn, peaches, avocado with a light vinaigrette. Perfect for a summer salad!

Summer Harvest Millet Bowl served in bowl with peaches, avocado, arugula, and pumpkin seeds on side with white and blue striped towel and two forks

A few weeks ago while M and I were hiking, I literally ran into a tree.

I guess it’s *starting* to feel funny now, but at the time I was anything but smiles.

Let me explain a little so you can decide for yourself just how clumsy I am or am not.

We were hiking a local path that AllTrails said would take approximately 2 hours and 9 mins to complete.

About half hour in, we decided that AllTrails had most definitely lied, and this trail was going to take *way* longer than said 2 hours and 9 mins to complete.

It was then that I made my first mistake: speed hiking.

We started to pick up the pace, you know, working on our cardio, hiking briskly with what I *thought* was agility…

(*snort*).The path was shaded, but I kept my baseball cap and sunglasses on because the sun peaked out at the clearings.

If you didn’t already guess, this was my second mistake.

And my third mistake, friends, was falling into a lazy pattern of watching M’s footsteps and placing my own feet there, not bothering to glance up very often.

This was all good and fine until I speed-hiked without abandon into a massive tree branch arching across the pathway right at eye level.

Rude.

The tree was in a blindspot of my baseball cap, and I hadn’t thought to look up before placing my feet where M’s had just been seconds before.

I was shocked when I felt the density of that branch collide with the skin and bones above my eyebrows.

It didn’t move, but I most certainly did, bouncing backwards and leaping up with a scream, removing my cap and gushing to M about a possible concussion.

Somehow we managed to finish the rest of the 6 miles of hiking and on to urgent care, where the doctor confirmed that I “passed all the tests”.

If I did have a concussion, it was super mild, but I learned an important lesson that day.

It’s a lesson I keep relearning over and over and over again; and that lesson is to SLOW THE EF DOWN.

No one needs to speed hike on a Saturday, no one needs to set an AllTrails record, but you DO need to make my latest recipe.

Take your time in enjoying this Summer Harvest Millet Bowl, because it’s worth a moment of mindfulness.

This Summer Harvest Millet Bowl is made with cucumber, corn, peaches, avocado with a light vinaigrette.

Perfect for a summer salad, when the livin’s easy (and concussion free!).

What You Need to Make the Dressing

Here’s what you need to make the dressing:

Eden Foods Extra Virgin Spanish Olive Oil
Eden Foods Organic Apple Cider Vinegar
dijon mustard
pure maple syrup (optional)
garlic powder

That’s it!

peaches sliced on white plate with knife

How to Make the Dressing

This dressing is stupid simple.

Here’s what I mean:

Add dressing ingredients to a jar and shake everything vigorously until it’s mixed.

I guess the only place you could go wrong is forgetting to screw on a lid…

(Not like this has happened to me before or anything…!)

What You Need to Make Summer Harvest Millet Bowl

Summer Harvest Millet Salad

baby arugula
romaine
Eden Foods Organic Millet
peaches
tomatoes
english cucumber
corn
avocado
Eden Foods Organic Pumpkin Seeds

That’s it!

How to Make Summer Harvest Millet Bowl

The hardest part of this salad is washing and chopping all of the produce in advance.

After that, it’s combine and serve!

Add the arugula and romaine lettuce to bowls.

Top the bowls with the cooked millet, peaches, tomatoes, cucumber, corn, and avocado.

Drizzle with the dressing and serve immediately!

Store leftovers separately in airtight containers in the refrigerator and recombine just before serving.

Brand Notes

I used all of my favorite Eden Foods pantry staples to create this summery salad.

Eden Foods Organic Millet creates the protein and bulk of the salad.

Millet doesn’t get enough love, friends.

This gluten-free 100% whole grain is slightly sweet, light, and fluffy.

It cooks on the stovetop in just 30 minutes and is super versatile for use in your meals!

It’s also an excellent source of fiber, vitamins, and minerals.

I love that it is a complete protein by itself containing all essential amino acids.

Adding Eden Foods Organic Pumpkin Seeds gives this salad a beautiful crunch and hint of sea salt.

Pumpkin Seeds are also a fantastic source of protein, with one serving boasting 10 grams!

To complete the salad, I used Eden Foods Extra Virgin Spanish Olive Oil and Eden Foods Organic Apple Cider Vinegar to make a light vinaigrette.

I always have these Eden Foods products in my pantry to mix and match for recipes like this one!

Swaps and Substitutions

While I love a good kale salad as much as the next person, I love the lighter greens for this salad.

I chose romaine lettuce and arugula, but I think spring mix or iceberg lettuce would be nice here, too.

The produce is light and summery in this recipe, but you can add whatever you have on hand.

I think bell pepper or green onion would be a fantastic addition!

If you’re in a rush, you can use any store bought vinaigrette to dress up this salad, but I think you’ll find this homemade dressing super simple to mix up.

Oh, and the fruit is customizable!

I really enjoyed fresh peaches in this salad, but you can easily substitute blueberries or nectarines instead.

Notes on Meal Prep

I love to prepare these salad ingredients on Sundays and enjoy the salad for an easy lunch Monday through Friday.

Instead of preparing individual salad servings, I store all of the ingredients separately in airtight containers in the refrigerator.

This ensures that all of the ingredients stay fresh and crisp throughout the week ahead.

I recommend combining just before serving, or, if you’re packing for work or travel, throw everything in Tupperware the day of enjoying.

Wait to add the dressing until just before serving so the salad retains its crunch!

How to Serve Summer Harvest Millet Bowl

You can also enjoy this Summer Harvest Millet Bowl as a fresh lunch for summer.

I love making it to celebrate peach season in the warmer weather months.

It’s perfect for anything from meal prep to entertaining.

If you’re looking for more protein in your salad bowls, try adding chickpeas, baked tofu, or tempeh on top.

Store the leftover salad in an airtight container in the refrigerator for up to 5 days.

Enjoy!

More Summer Salads

I Want to Hear From You

If you make this Summer Harvest Millet Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren