Description
This Summer Millet Salad is a vibrant, refreshing dish that embodies the essence of warm weather dining. With its blend of crunchy millet, savory olives, and colorful vegetables, this salad is not only nutritious but also a treat for the taste buds. Perfect as a side for BBQs, a light lunch, or a picnic snack, it caters to various dietary preferences with its gluten-free and oil-free nature. Whip it up in just 30 minutes, and enjoy the burst of zesty flavors that will leave everyone asking for seconds.
Ingredients
Scale
- 1 1/2 cups uncooked millet
- 1/3 – 1/2 cup sliced black olives
- 1/2 cup capers
- 1/2 cucumber, diced
- 2 spring onions, sliced
- 1 small red pepper, diced
- 1 lemon, juiced
- 2 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup (optional)
- 1 tsp salt
- black pepper to taste
Instructions
- Rinse millet under cold water. In a pot, bring 4 1/2 cups of water to a boil. Add millet and cook for about 20 minutes until tender. Drain excess liquid and cool.
- Chop cucumber, spring onions, and red pepper into bite-sized pieces. In a separate bowl, whisk together lemon juice, dijon mustard, apple cider vinegar, maple syrup (if using), salt, and black pepper to create the dressing.
- In a large mixing bowl, combine cooled millet with the dressing and chopped vegetables (olives and capers included).
- Chill in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg