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Recipe for whole millet and avocado salad

Karoline Boehm Goodnick for The Boston Globe

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.


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
¼cup 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.


1cup whole-grain millet
2cups vegetable or chicken stock
1large yellow bell pepper, cored, seeded, and cut into matchsticks
1pint cherry tomatoes, halved
¾cup black olives, pitted and halved lengthwise
2ripe avocados, pitted and cut into 1-inch
¾cup 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.


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. Ingrid Lysgaard