TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON
Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
- Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
- While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
- Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aizaz Jani
[email protected]I've made this salad several times and it's always a hit.
Vincent Avelino
[email protected]This salad is a great way to use up leftover millet.
Brielle Nyakoe
[email protected]I love the versatility of this salad. You can add or subtract ingredients to suit your taste.
Deborah Brabec
[email protected]This salad is a great example of how simple ingredients can come together to create a delicious and satisfying meal.
Waseem Jam
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill. It's packed with nutrients and it's also delicious.
Wakeel Khan
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet taste of the millet and the crunchy texture of the cucumber and avocado.
Kudakwashe Jowa
[email protected]I made this salad for a party and it was a huge success. Everyone loved it! I highly recommend this recipe.
Dipson Magar
[email protected]This salad is so flavorful and satisfying. I love the crunch of the millet and the freshness of the cucumber and avocado. The lemon dressing is the perfect finishing touch.
Prince Zulu
[email protected]I've made this salad several times and it's always a winner. It's a great summer salad and it's also perfect for potlucks and picnics.
Ghadija Saba
[email protected]This salad is a great way to use up leftover millet. It's also a great way to get your daily dose of fruits and vegetables.
Ayaz Bukhari
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends.
Keesha Weasel
[email protected]This salad is so refreshing and delicious! The combination of millet, cucumber, avocado, and lemon is perfect. I will definitely be making this again.