Serves 4
A simple lemon-lime dressing makes this whole-grain salad burst with refreshing and bright flavors. The slightly crunchy millet is a nice contrast to the creaminess of the avocados.
DRESSING
| Grated rind of 1 lime | |
|---|---|
| Juice of 3 limes (to make ¼ cup) | |
| Grated rind and juice of 1 large lemon | |
| Salt and pepper, to taste | |
| ¼ | cup olive oil |
1. In a bowl, whisk the lime rind and juice, and lemon rind and juice with salt and pepper.
2. Gradually whisk in the olive oil until the dressing emulsifies. Taste for seasoning and add more salt and pepper, if you like.
MILLET
| 1 | cup whole-grain millet |
|---|---|
| 2 | cups vegetable or chicken stock |
| 1 | large yellow bell pepper, cored, seeded, and cut into matchsticks |
| 1 | pint cherry tomatoes, halved |
| ¾ | cup black olives, pitted and halved lengthwise |
| 2 | ripe avocados, pitted and cut into 1-inch pieces |
| ¾ | cup chopped fresh parsley |
| Salt and pepper, to taste |
1. In a dry, heavy-based saucepan over medium heat, toast the millet, stirring constantly, for 3 minutes, or until the kernels start popping and brown lightly.
2. Pour in the stock and bring to a boil. Lower the heat and cover the pan. Simmer for 20 minutes. Turn off the heat and let the millet sit in the covered pan for 10 minutes more. Transfer to a large bowl; cool for a few minutes.
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3. Add half the dressing to the warm millet; stir thoroughly.
4. In a bowl, combine the yellow pepper, tomatoes,
olives, and avocados. Toss gently. Add the remaining dressing, parsley, salt, and pepper; toss again. Add the tomato mixture to the millet and fold gently. Taste for seasoning and add more salt and pepper, if you like.