Cook 1 cup millet in 2 cups simmering water until absorbed. Toast ¼ cup sliced almonds. Whisk 3 tbsp each avocado oil and lemon juice, 1 tbsp each Dijon and chopped basil leaves and 1 tsp lemon zest. Stir in ¼ cup dried unsweetened cherries, chopped, 2 green onions, sliced, and almonds into millet. Add vinaigrette and toss.