Millet Avocado Salad
- PREP 20 mins
- COOK 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.
- 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.
- 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.
- 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