White Bean & Toasted Millet Avocado Boats
- 1 cup millet, dry
- 3 cups water, filtered
- 1 can white beans
- 1 cup parsley, chopped
- 2 medium tomatoes, diced
- 2 cloves garlic, minced
- 1 medium shallot, diced
- 4 tbsp olive oil, extra virgin
- 2 tbsp apple cider vinegar, (or white wine vinegar)
- 1 tsp sea salt
- pinch pepper, black; to taste
Honey Tahini Drizzle
- 2 tbsp tahini
- 2 tsp honey, raw
- 1 tbsp olive oil, extra virgin
- pinch salt, sea
- 7 avocado
- parsley, chopped
- Toast the millet: Add the dry millet to a saucepan, and gently heat over low-medium until lightly browned and nutty, about 4 minutes. Stir frequently to prevent burning.
- Once toasted, add the filtered water to the millet and bring to a boil. Reduce the heat to very low, cover, and cook for about 30 minutes, or until the millet is tender and all water is absorbed. Set aside to cool for 10-15 minutes.
- To a large mixing bowl, add the white beans, chopped parsley, diced tomatoes, minced garlic, and shallot. Drizzle with olive oil and vinegar, and season generously with sea salt and pepper. Toss to coat. Add the millet and stir to combine.
- Prepare the honey-tahini drizzle. In a small bowl, whisk together the honey, tahini, 1 Tbs. of olive oil, and a pinch of sea salt. Depending on the thickness of your tahini, you may want to add the second Tbs. of olive oil to reach a drizzling consistency. Taste for salt and sweetness. Add more tahini if it’s too sweet, and more honey if too earthy.
- Slice the avocados in half lengthwise and discard pits. Arrange avocado halves onto a serving tray or large plate. Use an ice-cream scoop to form rounded scoops of millet and use your fingers or the side of the bowl to firmly press the salad into the scoop shape. This will keep the salad in place while serving. Repeat until all avocados are filled.