Toasted Millet Salad With Cucumber Avocado And Lemon Recipes

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!

Steps:

• To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
• Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
• While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
• Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
• Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
• Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
• In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
• Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!

Steps:

• Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)
• When you're ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into 1/2-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.
• Add the cucumbers and scallions and toss everything together. Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

Steps:

• In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.