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Recipe

Millet Salad with Avocado and Citrus

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Scott Phillips

Servings: 8 to 10

This grain salad makes a cool summer side to grilled meats and seafood.

Ingredients

  • 1-3/4 cups millet
  • Kosher salt
  • 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  • 3 Tbs. grapefruit juice
  • 3 Tbs. white wine vinegar
  • 2 tsp. honey
  • Freshly ground black pepper
  • 3/4 cup diced avocado (1/2-inch dice)
  • 3/4 cup oranges segments, cut into pieces if large
  • 3/4 cup grapefruit segments, cut into pieces if large
  • 3/4 cup diced red onion (1/4-inch dice)
  • 1/4 cup chopped fresh mint

Nutritional Information

      Calories (kcal) : 460
      Fat Calories (kcal): 2.5
      Fat (g): 16
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 290
      Carbohydrates (g): 70
      Fiber (g): 5
      Protein (g): 10

Preparation

  • Rinse the millet under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the millet, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes. Drain and rinse the millet with cold water to stop the cooking.
  • Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the oil, and toss lightly to coat. Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.
  • Put the vinegar and grapefruit juice in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Whisk in the honey. Taste and season with salt, pepper, and additional vinegar, juice, or oil as needed.
  • Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add the avocado, orange segments, grapefruit segment, red onion, mint, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Make Ahead Tips

The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Reviews

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Reviews

  • keukaskincare | 07/16/2012

    This was a delicious salad for a hot summer day!

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