Best 5 Toasted Millet Salad With Cucumber Avocado And Lemon Recipes

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Kick-start your health journey with our refreshing Toasted Millet Salad, a delightful fusion of wholesome grains, crisp cucumbers, creamy avocado, tangy lemon, and a hint of aromatic herbs. Dive into the vibrant world of plant-based goodness with our comprehensive guide, featuring three variations to satisfy every palate:

- Original Toasted Millet Salad: Experience the classic flavors of toasted millet, cucumber, avocado, lemon, and herbs in perfect harmony.

- Toasted Millet Salad with Feta and Mint: Indulge in a Mediterranean twist, where tangy feta cheese and refreshing mint elevate the salad to new heights of deliciousness.

- Toasted Millet Salad with Roasted Sweet Potatoes and Black Beans: Embark on a flavorful adventure with the addition of roasted sweet potatoes and black beans, creating a hearty and satisfying meal.

Each recipe is meticulously crafted to deliver a symphony of textures and flavors, making this salad a versatile side dish or a light and satisfying main course. Ready in just 30 minutes, it's the perfect recipe for busy weeknights or mindful lunches. Embrace the goodness of whole grains and fresh produce with our Toasted Millet Salad – a culinary symphony that nourishes your body and soul.

Let's cook with our recipes!

TANGY CUCUMBER AND AVOCADO SALAD



Tangy Cucumber and Avocado Salad image

Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!

Provided by Jessie Welch

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 medium cucumbers, cubed
2 avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions
¼ teaspoon salt
black pepper to taste
¼ large lemon
1 lime

Steps:

  • In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Nutrition Facts : Calories 185.6 calories, Carbohydrate 15.5 g, Fat 14.9 g, Fiber 8.3 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 157 mg, Sugar 2.7 g

CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY



Cucumber, Tomato, And Avocado Salad Recipe by Tasty image

Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil

Provided by Robin Broadfoot

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 english cucumber, diced
4 roma tomatoes, diced
3 ripe avocados, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
1 lemon, juiced
salt, to taste
pepper, to taste
2 tablespoons extra virgin olive oil

Steps:

  • Slice then dice cucumber.
  • Slice then dice tomatoes.
  • Slice avocado and carefully remove stone. Scoop out inside and dice.
  • Peel onion and remove tops. Then slice.
  • Chop cilantro and place in a large salad bowl with previous ingredients.
  • Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
  • Enjoy!

Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams

TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON



Toasted Millet Salad With Cucumber, Avocado and Lemon image

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

1/2 cup millet or other grains, such as barley, farro, brown rice or kasha
Kosher salt
1/4 cup olive oil
1 tablespoon lemon zest plus 1/4 cup juice
1 tablespoon honey
Black pepper
1 pound English or Persian cucumbers, quartered lengthwise into 1/2-inch spears, then cut crosswise into 2-inch pieces
1 packed cup mint leaves
1/4 cup sliced almonds (optional)
1 avocado, pitted and sliced into quarters

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.

TOASTED MILLET SALAD



Toasted Millet Salad image

Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.

Provided by Sharon123

Categories     Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil, plus
2 tablespoons olive oil
1 cup millet
1/2 lb boneless skinless salmon fillet
1 teaspoon soy sauce, plus
1 tablespoon soy sauce
2 cups snow peas, trimmed
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, grated
1 teaspoon garlic, minced
1/4 teaspoon salt
1/2 cup scallion, finely chopped
1/2 cup red bell pepper, finely chopped

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
  • Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
  • Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
  • In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
  • Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!

MY FAVORITE AVOCADO SALAD



My Favorite Avocado Salad image

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. -Ilia Kaku, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 9 servings.

Number Of Ingredients 16

1 tablespoon lemon juice
2 medium avocados, peeled and cubed
1 package (5 ounces) spring mix salad greens
5 plum tomatoes, chopped
1/2 cup chopped red onion
1/4 cup chopped walnuts, toasted
LIME DRESSING:
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
1 tablespoon sour cream
1 tablespoon lime juice
1 teaspoon yellow mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Dash sugar

Steps:

  • Drizzle lemon juice over avocados. In a serving bowl, combine salad greens, tomatoes, onion, walnuts and avocados. Whisk together dressing ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Use a large skillet: A large skillet will help to ensure that the millet cooks evenly and doesn't clump together.
  • Toast the millet before cooking: Toasting the millet before cooking will give it a nutty flavor and make it more digestible.
  • Use a variety of vegetables: This recipe calls for cucumber, avocado, and bell pepper, but you can use any vegetables that you like. Some other good options include tomatoes, carrots, and zucchini.
  • Don't overcook the millet: Millet should be cooked until it is tender, but still has a slight bite to it. If you overcook the millet, it will become mushy.
  • Serve the salad warm or cold: This salad can be served warm or cold. If you are serving it warm, let it cool slightly before adding the avocado. If you are serving it cold, chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

This toasted millet salad with cucumber, avocado, and lemon is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is easy to make. Whether you are looking for a new way to enjoy millet or you are just looking for a healthy and refreshing salad, this recipe is a great option.

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