Thursday, June 5, 2014

Fresh Corn, Avocado, and Millet Salad

I like trying some vegetarian recipes and also trying new grains.  I picked up some millet at the store.  According to the package, millet was first farmed 10,000 years ago, is one of the five sacred crops of China, was mentioned in the old testament writings of Herodotus, and also in the journals of Marco Polo.  This that kind of esteemed history, I thought I should give this grain a shot.

In addition, it is high in protein.  I decided to try this is a salad type recipe since it was a pretty warm day outside.  What I found is this recipe stored well for me and there were plenty of leftovers for lunch the next day too.


  • Ingredients:

  • 1 cup uncooked millet
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 medium clove garlic
  • 6 ears fresh corn, husks and silks removed, kernels cut from cobs
  • 4 green onions, thinly sliced
  • 1 tablespoon lime juice
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium avocado, peeled cored and diced into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup crumbled Feta cheese

Cook the millet according to the directions and set aside.  In a fry pan, add olive oil and lightly sauté
the ginger, garlic for 2-3 minutes.  Add corn and green onions and saute for 3 minutes longer.
In a medium size bowl, mix lime juice, cilantro, basil, sea salt and pepper together.  Add millet, and items sauteed in the frying pan.  Add avocado, tomatoes and feta cheese.  Gently toss to mix all ingredients.  Serve.

Finished Salad





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