Millet Salad
This light and vibrant Millet Salad combines the nutty flavor of millet with sweet apricots, crunchy pecans, and fresh herbs, making it a delicious, gluten-free option perfect for a summer meal or picnic.
Equipment
- knife
- chopping board,
- measuring spoons,
- grater
Ingredients
- ¼ cup 60 ml extra-virgin olive oil
- ¼ cup 60 ml white wine vinegar
- 2 tablespoons 30 ml fresh lemon juice
- 2 tablespoons 6 g chopped fresh basil leaves
- 2 tablespoons 8 g chopped fresh curly parsley
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper to taste
- 2 cloves garlic grated
- ¼ cup 40 g chopped red onion
- 4 cups 696 g cooked, cooled millet
- 8 dried apricots thinly sliced
- ¼ cup 27 g chopped pecans
- ⅔ cup 72 g grated carrot
Instructions
- In a medium mixing bowl, combine olive oil, white wine vinegar, lemon juice, basil, parsley, salt, pepper, grated garlic, and chopped red onion.
- Add the cooled millet, sliced apricots, chopped pecans, and grated carrot to the bowl.
- Stir gently until all ingredients are well coated with the vinaigrette.
- Chill the salad in the refrigerator before serving for the best flavor
Notes / Tips / Wine Advice:
Serving Tip:
Serve this salad with a side of grilled vegetables or as a hearty addition to a picnic spread. It also pairs wonderfully with a vegan protein like grilled tofu.
Wine Advice:
Pair with a light white wine such as a Pinot Grigio or a dry rosé to complement the fresh and slightly sweet flavors of the salad.
Nutritional Information
Calories: 210 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 8 g | Fiber: 4 g | Sugar: 7 g | Salt: 0.5 mg
