Lenten salad with millet
6 servings
60 minutes
Lean salad with millet is a light and refreshing dish inspired by Mediterranean traditions. Millet, with its mild nutty flavor, pairs wonderfully with juicy cherry tomatoes, crunchy pickles, and zesty red onion. Fresh herbs—cilantro, parsley, and mint—add brightness and aromatic freshness to the salad. The dressing made from lemon juice and olive oil adds a slight tanginess and enriches the texture. This salad is not only tasty but also rich in vitamins, suitable for vegetarian and lean diets. It can be served as a standalone dish or as a side to main courses. The simplicity of preparation and harmony of ingredients make it an excellent choice for a light and healthy lunch.
1
Prepare all the ingredients. Rinse the millet.
- Millet: 80 g
- Water: 250 ml
2
Pour water over millet, place it on the fire, bring to a boil, and cook on low heat with a lid for 30-40 minutes.
- Millet: 80 g
- Water: 250 ml
3
Transfer the cooked millet to a flat dish to cool it down faster.
4
Cut the tomatoes in half.
- Cherry tomatoes: 150 g
5
Cut the cucumbers into small cubes.
- Pickles: 150 g
6
Also, chop the onion into small cubes.
- Red onion: 50 g
7
Chop cilantro and parsley finely. Remove leaves from mint stems and chop them as well.
- Coriander: 15 g
- Fresh mint: 15 g
- Parsley: 15 g
8
Mix lemon juice with olive oil, salt, and pepper.
- Lemon juice: 20 ml
- Olive oil: 40 ml
- Salt: to taste
- Ground black pepper: to taste
9
Mix the cooled millet with vegetables and herbs. Drizzle with dressing and stir.
- Millet: 80 g
- Cherry tomatoes: 150 g
- Pickles: 150 g
- Red onion: 50 g
- Coriander: 15 g
- Fresh mint: 15 g
- Parsley: 15 g
- Olive oil: 40 ml
- Lemon juice: 20 ml
- Salt: to taste
- Ground black pepper: to taste
10
Serve the salad with millet immediately.