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Millet Salad with Avocado, Edamame, and Mandarin Oranges

  • “Millet



    • 1 cup dry millet
    • 3/4 teaspoon salt
    • 1 tablespoon extra-virgin olive oil


    • 3 tablespoons seasoned rice vinegar
    • 3 tablespoons drained juice of mandarin oranges
    • 1/2 cup extra-virgin olive oil
    • 1 teaspoon honey
    • 1/2 teaspoon ground pepper


    • 1 cup thawed shelled edamame
    • 3/4 cup diced red onion
    • 1/2 cup diced red pepper
    • 1/2 cup snow peas, cut on the bias, strings removed
    • 1/4 cup chopped fresh mint
    • 3/4 cup diced avocado (about 1 medium-sized avocado)
    • 2 tablespoons lime juice
    • 1 cup mandarin orange segments, packed in 100% fruit juice, drained
    • 1/2 cup shredded kale


    1. Millet: Bring 2 cups water and 3/4 teaspoon salt to a boil in a medium pot. Rinse 1 cup millet in a fine mesh sieve until water runs clear; drain. Add millet to pot and return to a boil. Cover and reduce heat to medium-low, and simmer until all water is absorbed, about 20 minutes. Makes about 3 and 1/2 cups. Transfer millet to a baking sheet, drizzle with 1 tablespoon of oil, and toss lightly to coat. Spread millet on baking sheet and cool completely at room temperature on in refrigerator.
    2. Vinaigrette: Put the rice vinegar and mandarin orange juice in a small bowl and gradually whisk in 1/2 cup extra-virgin olive oil. Whisk in the honey and ground pepper.
    3. Salad: Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps. Add edamame, red onion, red pepper, snow peas, mint, and vinaigrette; stir to coat. Dice the avocado and coat with lime juice to prevent browning. Gently fold in the avocado and orange segments. Serve on top of shredded kale.


    10 servings


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Millet belongs to the grass family and originated in Africa 10,000 years ago before being introduced to Asia and the Middle East. It became a staple food due to its ability to withstand drought conditions and grow in infertile soil. Similar to quinoa, millet has become popular in recent years as a gluten-free alternative to wheat. It is a great source of fiber, vitamin B, iron, calcium, potassium, magnesium, zinc, and antioxidants. This grain is delicious as a breakfast cereal, similar to porridge, or added to bread and muffin recipes, soups, stews, and casseroles.

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  • Millet Salad with Avocado, Edamame and Mandarin Oranges nutrition label
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