Citrusy Millet Salad Recipe - Forks Over Knives

Ingredients

• 4 cups chopped fresh kale leaves
• ½ teaspoon sea salt
• 4 cups cooked millet (See tip, recipe intro)
• 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
• 3 oranges, peeled and chopped
• 2 tablespoons dried parsley or ¼ cup chopped fresh parsley
• 2 lemons
• ½ cup orange juice
• 1 tablespoon Dijon mustard
• ½ teaspoon freshly ground black pepper
• ¼ cup finely chopped Kalamata or black olives