Millet Avocado Salad
Recipe by Chef Michael Williams
Michael Williams

Millet Avocado Salad

  • Prep time 20 mins
  • Cook time 20 mins

This is a great way to use a super healthy whole grain. Tomato, avocado and balsamic vinegar are a classic combo and the millet provides the perfect texture to compliment.



  1. To get 2 cups of cooked millet, you will need about ½ cup of dry. Optionally you can toast the millet in a dry pot for about 5 minutes, stirring regularly over medium heat before adding your liquid. Now add 2 parts liquid to 1 part millet…so 1 cup of broth or water for this recipe will do it. Bring to a boil and then cover and reduce heat to low. Simmer for 20 minutes.
  2. Add the cooked millet to a pot and let it cool for a bit. Combine the rest of the ingredients in the mixing bowl and toss to combine.
  3. Store in the fridge or serve immediately.


You can add fresh herbs to this salad too. Basil, cilantro, oregano and thyme would all be good choices

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