Honey Lime Millet Salad
Total Time: 00h 30m
Hands-on Time: 00h 15m
Makes: 6 - 8 servings
This delectable summer salad is bursting with fresh produce like corn, peppers, zucchini and tomatoes mixed with millet and fresh herbs. The tangy dressing gets its zingy flavor from honey, citrus and Meditteranean spices. Perfect for your next picnic or barbecue! (Thanks to our friends at Bob's Red Mill for letting us share this recipe.)
Share with your friends
Ingredients
- 2 medium fresh Poblano Peppers, halved and de-stemmed with seeds removed
- 2 ears Sweet Corn, husks removed
- 2 Tbsp Avocado Oil (or other high heat oil)
- 1/2 cup Bob’s Red Mill® Hulled Millet (110 g)
- 1/2 tsp Kosher Salt
- 1/2 cup Zucchini, quartered and thinly sliced
- 1/2 cup Grape Tomatoes, halved
- 2 Tbsp fresh Cilantro, chopped
- 1 Tbsp fresh Basil, chopped
- 1/2 cup Organic Pumpkin Seeds toasted
- 1/2 cup Queso Fresco, crumbled
- 1 large Avocado, chopped
- Honey Lime Dressing
- Juice of 2 Limes
- Zest of 1 Lime
- 1 Tbsp Honey
- 1/2 tsp Kosher Salt
- 1/4 tsp Simply Organic Ground Coriander
- 1/4 tsp Simply Organic Chili Powder
- 1/4 tsp Simply Organic Ground Cumin
- 1/4 cup Avocado Oil
Directions
- Preheat oven to broil.
- In a pot, bring 1 cup water to a rolling boil and add millet and salt. Stir, cover and reduce heat to low. Simmer, covered, for about 10 minutes without stirring. Once water has absorbed, remove from heat and fluff grain using a fork. Pour cooked grain onto a baking sheet and spread around evenly to cool.
- Coat corn and peppers with oil and place on a baking sheet. Broil until browned on all sides, removing from oven and turning vegetables as needed. Remove from oven and let cool. Chop roasted peppers and slice kernels off the cobs.
- In a salad bowl, combine all the dressing ingredients and whisk until emulsified. Add remaining ingredients except avocado.
- Toss well, then fold in avocado.
