Ingredients
Millet (e.g., foxtail, pearl, or finger millet) – 1 cup, cooked and cooled
Cucumber – ½, chopped
Tomato – 1 small, chopped
Bell peppers – ½ cup, chopped
Onion – ½, finely chopped
Carrot – 2 tbsp, grated
Lemon juice – 1–2 tbsp
Olive oil – 1 tbsp
Salt & black pepper – to taste
Fresh coriander / mint – 1–2 tbsp, chopped
Optional: Roasted nuts or seeds – 2 tbsp
Execution
1. Cook Millet
Rinse millet → cook with water until tender → let it cool completely.
2. Prepare Vegetables
Chop all vegetables and place in a large bowl.
3. Mix Salad
Add cooled millet → drizzle olive oil and lemon juice → season with salt and pepper → toss gently.
Garnish with coriander/mint and optional nuts or seeds.
4. Serve
Serve chilled or at room temperature as a healthy, filling salad.
Additional tips
Cook millet just tender, not mushy, for a perfect salad texture.
Add roasted nuts or seeds for crunch and extra nutrition.
Toss salad just before serving to keep vegetables crisp.