Millet and Fennel Salad

February 22, 2019


For Salad:

  • 1 cup millet, uncooked
  • 1 bulb fennel, thinly sliced
  • 1 bunch pink radishes, thinly sliced and julienne
  • 2 green onions, white and green parts thinly sliced
  • 1 cup fresh herbs, tightly packed (dill, mint, cilantro)
  • Lemon zest
  • 1/2 cup toasted walnuts (optional)
  • 2 cups arugula

For Lemon Dill Dressing:

  • 1/2 cup packed fresh dill
  • Juice and zest of one lemon
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil|
  • Sea salt and pepper to taste


For Salad:

  • Rinse and drain the millet then toast in a small pot over medium until fragrant and toasty, about 2-3 minutes.  Add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit for a few minutes to cool to room temperature.
  • In a bowl, toss cooled millet with sliced fennel, radishes, green onions, herbs and walnuts. Mix until combined.
  • Serve over arugula.
  • Dress with Lemon Dill Dressing.

For Dressing:

  • Place all ingredients in a small high speed blend and blend until smooth, adding more olive oil if needed.

Optional: Can add 1/3 cup cashews (soaked overnight) to make it creamier.

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