Citrus Herb Millet Avocado Salad (Printable Version)
Fluffy millet tossed with creamy avocado, fresh herbs, and a bright citrus vinaigrette for a light, vibrant meal.
# Ingredient List:
→ Grains
01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Fruit
04 - 2 ripe avocados, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, diced
07 - 1/4 cup red onion, finely chopped
08 - 1 orange, segmented
09 - 1/2 grapefruit, segmented
→ Herbs
10 - 1/4 cup fresh parsley, chopped
11 - 2 tablespoons fresh mint, chopped
12 - 2 tablespoons fresh cilantro, chopped
→ Citrus Vinaigrette
13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon fresh orange juice
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon maple syrup (optional)
18 - Salt and black pepper, to taste
# How to Make It:
01 - Rinse millet thoroughly under cold running water. Combine millet, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until all liquid is absorbed and grains are tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool completely.
02 - Using a sharp knife, slice away the peel and white pith from the orange and grapefruit. Carefully cut between the membranes to release individual segments, catching any reserved juice in a bowl below.
03 - In a small bowl, combine extra-virgin olive oil, fresh lemon juice, orange juice, Dijon mustard, and maple syrup if using. Season with salt and black pepper to taste. Whisk vigorously until the dressing is fully emulsified and creamy.
04 - In a large mixing bowl, combine the cooled millet, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, citrus segments, chopped parsley, mint, and cilantro. Toss gently to distribute the ingredients evenly.
05 - Drizzle the citrus vinaigrette over the assembled salad. Fold gently with a large spoon or spatula, taking care not to crush the avocado pieces. Serve immediately at room temperature, or refrigerate for 30 minutes to allow the flavors to meld together.
# Expert Advice:
01 -
- The citrus vinaigrette alone is worth making, and you will want to put it on everything for weeks after.
- Millet is wildly underrated, and this recipe will make you wonder why you never cook with it.
- It holds up beautifully in the fridge, so you can make it ahead without worrying about wilted greens.
02 -
- Unrinsed millet tastes like dusty cardboard and no amount of dressing can fix that mistake.
- Tossing the salad too aggressively turns avocado into guacamole, which is delicious but not what we are going for here.
03 -
- Cut the avocado last, right before dressing, so it stays vibrant green instead of oxidizing into something unappetizing.
- The reserved citrus juice from segmenting is liquid gold, and using it in the vinaigrette makes the dressing taste like it was planned by fate.