Millet Avocado Citrus Salad
The Old World Olive Co
Ingredients
The Old World Olive Co Ingredients
- ½ cup, plus 1 Tbsp. OWOC Regional EVOO, your choice
- 3 Tbsp. OWOC Cara Cara Orange Vanilla Balsamic
All Other Ingredients
- 1¾ cups millet
- Kosher salt
- 3 Tbsp. white wine, your choice
- 2 tsp. Honey (optional)
- Freshly ground black pepper
- ¾ cup diced avocado (1/2” dice)
- ¾ cup orange segments, cut into pieces if large
- ¾ cup diced red onion (1/4” dice)
- ¼ cup fresh mint, finely chopped
Directions
- Rinse the millet under cold water and drain.
- Bring seven cups of water to a boil in a four-quart pot over high heat.
- Add ¾ tsp. Kosher salt. Add the millet, reduce the heat to a simmer and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the millet covered, until tender, about 15 to 20 minutes.
- Drain and rinse the millet with cold water to stop the cooking.
- Transfer the millet to a foil-lined rimmed baking sheet, drizzle with 1 Tbsp. of the EVOO, and toss lightly to coat.
- Spread the millet on the baking sheet and cool completely at room temperature or in the refrigerator.
- Put the balsamic and wine in a small bowl and gradually whisk in the remaining half cup of EVOO.
- Whisk in the honey, if desired. Taste and season with salt, freshly ground black pepper, and additional vinegar, juice, or oil as needed.
- Put the cooked and cooled millet in a large serving bowl and toss to break up any clumps.
- Add the avocado, orange segments, red onion, mint and half cup prepared vinaigrette and toss.
- Taste and season as needed with more vinaigrette, salt and pepper.
- Serve and enjoy!
