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Millet Tomato Avocado Chia Salad +8M
  • 1 cup millet
  • 2 cups water
  • 1 medium heirloom tomato, peeled, seeds removed and chopped in 1/2 inch cubes.
  • 1 medium hass avocado, peeled, pitted and chopped in 1/2 inch cubes.
  • 2 persian cucumbers, sliced and chopped in small pieces.
  • 2 tsp chia seeds
  • 1 tsp balsamic vinegar reduction
  • 2 Tbsp Extra Virgin olive oil
  • 1 tsp salt (optional)
  1. In a large pan, roast the millet seeds at medium heat for 2/3 minutes.

  2. Add the water, reduce the heat to simmer, cover and cook for 15 minutes. Let it cool down 10min.

  3. Place the millet in a large bowl all together with the other ingredients: tomato, avocado, cucumber, chia seeds.

  4. Dress the salad with balsamic vinegar reduction and olive oil. Mix and serve.