Millet Salad with Sweet Corn and Avocado

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
15%
Millet Salad with Sweet Corn and Avocado
45 min.
8
232kcal

Suggestions


Looking to add a delightful twist to your salad routine? Our Millet Salad with Sweet Corn and Avocado is not only a feast for the eyes but also a powerhouse of nutrients that's perfect for any occasion. Enjoy the vibrant flavors of fresh corn combined with creamy avocado and the zesty kick of jalapeño peppers. This colorful salad is sure to impress your family and friends, making it a fantastic side dish for barbecues, picnics, or a simple dinner at home.

What's more, this dish is completely vegetarian, vegan, gluten-free, and dairy-free, making it suitable for a variety of dietary preferences. The base of fluffy millet provides a wonderful texture that perfectly complements the sweetness of corn and the richness of avocado. Toss in zesty lime juice and fresh cilantro, and you've got a salad bursting with flavor and freshness.

Ready in just 45 minutes, this recipe serves 8, making it a practical choice for gatherings. With a balanced caloric breakdown, featuring essential proteins, healthy fats, and hearty carbohydrates, this salad not only tastes good but is also good for you! So, roll up your sleeves and get ready to enjoy a delectable and nutritious dish that celebrates the flavors of fresh, wholesome ingredients.

Ingredients

  •  avocado diced peeled
  • 0.3 cup cilantro leaves fresh chopped
  • cups corn kernels fresh ( 8 ears)
  • tablespoons green onions chopped
  • 1.5 teaspoons ground cumin 
  •  to 4 jalapeño peppers seeded finely chopped
  • 0.3 cup juice of lime fresh
  • cup millet rinsed uncooked drained
  • tablespoon olive oil extra-virgin
  • teaspoon sea salt divided
  • cups tomatoes chopped
  • cups water 

Equipment

  • frying pan

Directions

  1. Heat a large nonstick skillet over medium heat.
  2. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently.
  3. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes.
  4. Remove millet mixture from pan, and cool to room temperature.
  5. Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeo).
  6. Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.

Nutrition Facts

Calories232kcal
Protein10.42%
Fat28.01%
Carbs61.57%

Properties

Glycemic Index
31.25
Glycemic Load
12.46
Inflammation Score
-8
Nutrition Score
14.1343479001%

Flavonoids

Cyanidin
0.08mg
Epicatechin
0.09mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.22mg
Hesperetin
0.9mg
Naringenin
0.54mg
Luteolin
0.07mg
Kaempferol
0.09mg
Myricetin
0.1mg
Quercetin
1.26mg

Nutrients percent of daily need

Calories:232.01kcal
11.6%
Fat:7.74g
11.91%
Saturated Fat:1.23g
7.66%
Carbohydrates:38.3g
12.77%
Net Carbohydrates:31.87g
11.59%
Sugar:7.1g
7.89%
Cholesterol:0mg
0%
Sodium:315.78mg
13.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.48g
12.96%
Manganese:0.67mg
33.61%
Vitamin C:27.39mg
33.2%
Fiber:6.44g
25.75%
Folate:87.06µg
21.77%
Magnesium:75.44mg
18.86%
Vitamin A:919.18IU
18.38%
Vitamin B1:0.27mg
18.02%
Vitamin K:18.88µg
17.98%
Copper:0.35mg
17.43%
Vitamin B3:3.46mg
17.28%
Phosphorus:172.24mg
17.22%
Potassium:582.13mg
16.63%
Vitamin B6:0.32mg
15.85%
Vitamin B5:1.18mg
11.81%
Iron:1.79mg
9.92%
Vitamin E:1.49mg
9.9%
Vitamin B2:0.17mg
9.88%
Zinc:1.1mg
7.31%
Calcium:24.72mg
2.47%
Selenium:1.28µg
1.82%
Source:My Recipes