In a large pan, roast the millet seeds at medium heat for 2/3 minutes.
Add the water, reduce the heat to simmer, cover and cook for 15 minutes. Let it cool down 10min.
Place the millet in a large bowl all together with the other ingredients: tomato, avocado, cucumber, chia seeds.
Dress the salad with balsamic vinegar reduction and olive oil. Mix and serve.