Summer Millet Salad Recipe

Cooking Directions

• STEP 1.Cook the millet according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked millet, cherry tomatoes, cucumber, bell peppers, and herbs.
• STEP 3.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to combine.
• STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve chilled and enjoy!

Cooking Tips

• You can add other vegetables like corn, avocado, or radishes to the salad for extra flavor and texture.
• To make the salad more filling, you can add some cooked chicken or shrimp.
• Feel free to adjust the amount of lemon juice and olive oil in the vinaigrette to suit your taste.

Storage and Serving

• Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the salad as a side dish with grilled meats or as a light lunch on its own.
• Garnish with additional fresh herbs before serving for an extra pop of color.