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Milk green salad

Milk green salad

  • 1 cup of millet

  • 375 ml of water

  • 2 cups of bok choy, cut in straps

  • 3 cups of baby spinach, cut in straps

  • 34 cup of unsweet coconut, grated

  • 1 cup of edamama beans, bleached

  • 1 cup of trenched almonds

  • 1 cup of fresh strawberries, cut into slices



Vinaigrette:

  • 2 c. mirin soup

  • 2 c. maple syrup soup

  • 2 c. white wine vinegar soup

  • 14 cup olive oil

  • Salt and pepper



  1. Clean the millet in the passory under water.

  2. In a saucepan, bring water to a boil, add millet and simmer over low heat until the full absorption of water. Book.

Add the remaining ingredients. Serve with the vinaigrette to taste.