By Yewande Komolafe
Updated Feb. 16, 2024
- Total Time
- 45 minutes, plus cooling
- Rating
- 4(184)
- Notes
- Read community notes
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.
Featured in: 20 Easy Salads for Every Summer Table
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Ingredients
Yield:4 servings
- ½cup millet or other grains, such as barley, farro, brown rice or kasha
- Salt and black pepper
- ¼cup olive oil
- 1tablespoon lemon zest plus ¼ cup juice
- 1tablespoon honey
- 1pound English or Persian cucumbers, quartered lengthwise into ½-inch spears, then cut crosswise into 2-inch pieces
- 1packed cup mint leaves
- ¼cup sliced almonds (optional)
- 1avocado, pitted and sliced into quarters
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
363 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 11 grams dietary fiber; 7 grams sugars; 7 grams protein; 563 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
Turn heat to low and carefully add 1¼ 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.)
Step
3
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.
Step
4
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.
Ratings
4
out of 5
184
user ratings
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Cooking Notes
Isaiah
Delicious! Followed the recipe exactly and was incredibly pleased with the results. Would maybe add some red chili flakes next time for some subtle heat. Recommend using a fruity olive oil for the dressing- I used California Olive Ranch. Served it with broiled tofu for some extra protein.
London
This is really tasty - I made it exactly as written the first time. Next time will use a bit less water (my millet turned out mushy), possibly skip the honey (if the lemons are very flavorful it should be fine without, and I normally don't use sweeteners in vinaigrettes), and consider trying it with freekeh.
Rachel
Really good summer salad. I used quinoa and doubled the quantity of grain, as another commenter suggested. If additional protein is wanted, a quartered hard-boiled egg would be a good addition. The lemon dressing is delightful!
JohnAka
This was alright as a main, and may have been better as a side. The mint was flavorful at first, but then it became one note. Other herbs mixed in would have been nice as well as some chives. 15 minutes was not enough time to cook the millet.
kiki
I tried this with millet, then quinoa, then short grain brown rice (untoasted). The rice was by far my favorite. Pepitas or walnuts also great instead of almonds, whatever is on hand. Any cucumber. Yum!
Lilah
Really good - added air fryer tofu and some red pepper flakes to the dressing.
Gigi
I liked the brightness of this recipe a lot. Very adaptable to different grains and vegetables also
Krishna Saha
A variation of middle-eastern tabbouleh. I made it with faro. Like the expanded choice of grains. I added diced red pepper and cilantro. I am inclined to add a seeded and diced Thai chilli and rainbow radish.
mimi
it was very tasty. I am so happy to have a recipe like this. I'd also love a recipe for sorghum, which i can buy but i don't know what to do with it
Sandy
Unusual and refreshing and so delicious !
Rachel
Really good summer salad. I used quinoa and doubled the quantity of grain, as another commenter suggested. If additional protein is wanted, a quartered hard-boiled egg would be a good addition. The lemon dressing is delightful!
JohnAka
This was alright as a main, and may have been better as a side. The mint was flavorful at first, but then it became one note. Other herbs mixed in would have been nice as well as some chives. 15 minutes was not enough time to cook the millet.
Anne
I doubled the grain quantity (farro). It seemed like too little after making it per the recipe. It was delicious otherwise.
Josee
Delicious, I had some millet in the pantry and was not sure what to do with it, I now know. Served this with a chicken dish, great success. I personalised it by just putting all of the ingredients together, ie, add the cubed avocado to the millet mixture and added the dressing, delicious.
TJ
Made this with zucchini instead of cucumber due to a shopping mistake--delicious!
Mark V
I substituted some of the cucumber with chopped red peppers, added red onions, skipped the honey and this came out really well. Super tasty and fresh.
London
This is really tasty - I made it exactly as written the first time. Next time will use a bit less water (my millet turned out mushy), possibly skip the honey (if the lemons are very flavorful it should be fine without, and I normally don't use sweeteners in vinaigrettes), and consider trying it with freekeh.
Madeline
Wonderful jumble of flavors and textures. Great lunch!
McKenzie Bourque
Swapped cilantro for mint and added diced red onion. DELICIOUS! Very yummy lunch!
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