I had some cooked millet left over from burger making earlier, and really fancied using it in a salad for my lunch. A quick recce showed I had red cabbage, a carrot, and a very ripe avocado .. I can certainly do something with that!
I’ve used the vegetable peeler to get long thin strips of the carrot, but grating it would work just as well.
When dressing the vegetables do remember to keep a teaspoon of the dressing in reserve to drizzle artfully over the avocado!
For the salad:
150g cooked millet
1 medium carrot (mine weighed 130g)
75g red cabbage, shredded. (This was about a quarter of a small cabbage)
1 ripe avocado
For the dressing:
2tbsp extra virgin olive oil
2tbsp apple cider vinegar
Juice of half a lime (about 2tbsp)
Half a tsp dried tarragon (optional)
Salt and pepper to taste
Mix all the ingredients for the dressing together.
Peel the carrot then use the vegetable peeler to slice it into long strips
Toss the carrot and cabbage together in a bowl with all but a teaspoon of the dressing and leave to sit for 10 minutes to macerate slightly.
Add the millet to the veg and mix through.
Arrange daintily on a plate and top with half a sliced avocado per portion, finish with the last drizzle of dressing.