This vegan summer millet salad has it all: Crunch, freshness and a lot of flavor. It's gluten-free and oil-free and makes a great addition to your next BBQ party.
It's summer - the season of salads (and ice cream, of course). On those hot summer days, I am a big fan of crunchy green salads for lunch or dinner but sometimes I want something a little bit more substantial than some greens between my teeth. So today I'm sharing my new summer favorite with you: A vegan millet salad.
For this salad recipe, instead of going with the "usual suspects", I decided to use millet as a base. I feel like it's such an underrated grain, even though it's amazing and a true "super grain": It's super nutritious, naturally gluten-free and so versatile. So here we go, let's make a millet salad!
Millet on it's own is admittedly boring, but so is a bowl of lettuce. The toppings or add-ins make the difference. I decided to go for olives and capers as they provide a lot of saltiness and flavour in general.
To check off the freshness and crunch aspect (after all, we are making a salad) I added diced cucumber and red bell pepper. They also add these beautiful speckles of color and of course a lot of additional essential nutrients to this delicious summer millet salad.
To make this millet salad complete we definitely need a dressing. Don't worry, it's not super fancy but quite flavorful and works great with the rest of the ingredients. All you need is lemon juice, dijon mustard, apple cider vinegar, some salt and pepper and - if you like it a bit sweeter - maple syrup.
The great thing about this millet salad is that you could easily make it a complete meal by adding some chickpeas or other beans. It's great for meal prep and still super tasty after a few days in the fridge. But I am sure if you serve it at a BBQ party, it'll be gone in no time.
I hope you’ll give this vegan summer millet salad a try. If you do and enjoy it, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
More Savory Summer Recipes
- Thai Mango Peanut Soup
- Quinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa
- Asian Noodle Bowl with Yellow Curry Sauce
- Romesco Potato Salad
- Wholesome Veggie Burgers with Red Pepper Sauce
Recipe
Summer Millet Salad
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: salad
Description
This vegan summer millet salad has it all: Crunch, freshness and a lot of flavor. It's gluten-free and oil-free and makes a great addition to your next BBQ party.
Ingredients
- 1 ½ cup uncooked millet (300 g)
- ⅓ - ½ cup sliced black olives (50-60 g)
- ½ cup capers (50 g)
- ½ cucumber, diced
- 2 spring onions, sliced
- 1 small red pepper, diced
For the dressing
- 1 lemon, juiced
- 2 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 2 tsp maple syrup (optional)
- 1 tsp salt
- black pepper to taste
Instructions
- Rinse and drain the millet. Bring 4 ½ cups of water to a boil and cook the millet for about 20 min. Drain excess liquid and let cool.
- In the meantime prep the vegetables and add-ins. Stir together the dressing ingredients.
- Once the millet has cooled a bit, stir in the sauce and the remaining ingredients.
- Place the salad in the fridge until the millet has completely cooled before serving. Keep leftovers in a sealed container in the fridge for up to 5 days.
Notes
Tipp: Add some chickpeas to make it a complete meal!
This post is also available in German (Deutsch).
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