Lemon and almond millet salad

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Lemon and almond millet salad

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Adjust Servings:
1 cup Millet
1 juiced Lemon
1/2 teaspoon Sea salt
1 Carrot
1/4 Celeriac
1 cup fresh Parsley
1/3 cup crushed Almonds
For the vinaigrette:
1/3 cup Olive oil
1 juiced Lemon
1/2 teaspoon ground Cumin
1/4 teaspoon Cayenne pepper
To taste Salt and pepper

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Fat

Nutritious millet is cooked in lemon water for a refreshing touch. Toasted almonds add a bit of crunchiness and a delicate taste to this salad.

  • 30 minutes
  • Serves 4
  • Easy


  • For the vinaigrette:



Millet is a great base for salads and makes an excellent gluten-free substitute for couscous dishes. It’s very nutritious without being heavy, so it also makes a perfect ingredient for office lunches.

To prepare this delicious lemon and almond millet salad, start with cooking the millet in water, salt, and lemon. While it’s cooking, julienne the carrot and celeriac, and transfer to a bowl together with fresh parsley. Prepare the vinaigrette by mixing all the ingredients together. Then, toast the almonds in a small skillet until slightly brown.

When the millet is cooked, drain and transfer to the bowl. Add the almonds, drizzle with the vinaigrette, and mix well.

Serve warm or cold. It keeps up to one week refrigerated in a closed container.


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15 minutes

Cook the millet

In a sauce pot, cook the millet in abundant water, sea salt, and the juice of one lemon.

10 minutes

Julienne the vegetables

While the millet is cooking, peel the carrots and celeriac, and julienne them with the help of a julienned peeler. Transfer the, to a salad bowl, together with fresh parsley.

3 minutes

Toast the almonds

Put the almonds in a small non-click skillet, then cook for 2-3 minutes, shaking often to avoid burning. As they start to brown, take off the heat and out of the skillet.

2 minutes

Prepare the vinaigrette

Prepare the vinaigrette by whisking together all the vinaigrette ingredients in a cup.


Mix and serve

When the millet is cooked, drain and transfer to the salad’s bowl. Add the almonds, and drizzle with the vinaigrette. Mix well, and serve.
Enjoy warm or cold!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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