Millet salad

Looking for a quick, simple, and nutritious millet salad recipe? Look no further! This vegan and gluten-free millet salad is packed with the goodness of fresh vegetable. It's perfect for breakfast, lunch, or dinner, making it a versatile and satisfying dish for any time of day!

Course Main Course, Salad

Cuisine Global

Keyword cooked millet salad, healthy salad

Prep Time 10

Cook Time 20

Servings

Calories 358kcal

Author Sravanthi Chanda

Ingredients

1 cup cooked millet
1 cup sweet corn
1 cup broccoli small head
½ cup carrots finely chopped
¼ cup cilantro finely chopped
¼ cup almonds

Millet salad dressing ingredients

1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
½ teaspoon ginger grated
¼ teaspoon black pepper adjust according to your taste
¼ teaspoon salt adjust according to your taste

Instructions

Cook the millet and keep it aside.
Prep the veggies for the salad. I used broccoli, sweet corn, and carrots. Chop the veggies as you like and steam them until they are cooked.
In a small bowl, combine lemon juice, olive oil, and grated ginger. Season the dressing with salt and pepper to taste. Whisk and keep it aside.
In a large mixing bowl, take the veggies. Add the prepared salad dressing and mix it well.
To this veggies mixture, now add cooked millet and cilantro leaves. Gently toss the salad and ensure the dressing coats all the ingredients evenly.
Taste and adjust the seasoning with salt and pepper if needed.
Sprinkle the salad with the toppings. I used almonds here. And mix it well.
Once everything is well combined, transfer the millet salad to a serving dish or serve it immediately.

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Steaming time depends on how you cut the veggies and according to your taste.
Add the almonds just before serving so that they remain crunchy.
Instead of almonds, you could use any nuts or pumpkin seeds or sunflower seeds.

Nutrition