Millet Salad with Beets and Avocado

Millet Salad with Beets and Avocado

Millet salad is healthy, colorful, and nutrient-rich, and it’s easy on the stomach. The salad includes millet, carrots, beetroot, and avocado, paired with a light and flavorful dressing made from olive oil, lemon juice, and honey. Toasted seeds and nuts add the perfect finishing touch.

For variety, you can add fresh herbs like parsley or cilantro, or sprinkle some feta cheese for extra flavor.
Perfect as a light meal or a side dish!

Millet Salad with Beets and Avocado

• 1 cup millet
• 2 cups water
• 1/2 tsp salt
• 2 medium carrots, grated
• 1 medium beetroot, grated
• 1 avocado, sliced
• A handful of leafy greens (spinach, arugula, or a mix)
• 2–3 tbsp olive oil
• 1 tbsp lemon juice
• 1–2 tbsp water
• 1 tsp honey
• Salt and pepper to taste
• A handful of toasted seeds or nuts (e.g., sunflower or pumpkin seeds)

Instructions:

1. Rinse the millet thoroughly under cold water.
2. Place it in a pot with water and salt. Bring to a boil, then reduce the heat and simmer for 15–20 minutes or until the millet is tender and the water has been absorbed. Remove from heat and let cool.
3. In a large bowl, combine the grated carrots, beetroot, and leafy greens.
4. Dressing: Mix or shake together the olive oil, lemon juice, water, honey, salt, and pepper.
5. Add the cooked millet to the vegetables and pour the dressing over the top. Mix well.
6. Arrange the avocado slices on top and sprinkle with the toasted seeds or nuts before serving.

This salad is delicious on its own or as a side dish!