Go Back
–+ servings
Millet salad with mango and corn in a white bowl on a white marble board.
5 from 1 vote

Mango Millet Salad

This mango millet salad with a hint of curry makes an incredible summer salad. Serve it as a side dish for BBQs or add in some chickpeas to serve it for lunch.
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the salad

  • 1 ⅓ cups (270 g) millet sub couscous if not gluten-free
  • 3 cups (700 ml) water
  • 1 ½ teaspoon vegetable broth powder optional
  • 1 ripe mango
  • 1 large cucumber
  • 14 oz (400 g) can of corn or kernels from grilled corn cobs
  • 1 tablespoon olive oil

For the dressing

  • 4 tablespoons extra virgin olive oil
  • 3-4 tablespoons lemon juice
  • Zest of 1 organic lemon
  • 2-3 teaspoons curry powder
  • ¼ cup (10 g) fresh cilantro
  • Salt to taste

Instructions
 

  • Cooked and fluffed millet in a small pot.
    Millet: Rinse the millet and cook it according to package directions (see notes). Optionally add vegetable broth powder to the water for extra flavor. Once it's cooked, fluff it with a fork and let it cool down.
  • Hand cutting a vertical and horizontal lines in half a mango with a paring knife.
    Mango: Slice the mango along the seed. Make lengthwise and crosswise cuts without cutting through the skin. Then, scoop out the mango chunks with a tablespoon.
  • Diced cucumber, mango, and grilled corn on a wooden cutting board.
    Veggies: Peel the cucumber, cut it lengthwise in half, and into small dice. Wash the cilantro and remove the thick stems. Chop it very finely with a knife. If using grilled corn, cut the kernels off the cob.
  • Roasted corn in a non-stick pan.
    Corn: If using canned corn, drain and rinse it under cold water. Heat a pan with olive oil. Sauté the corn for 2-3 minutes over medium-high heat until golden.
  • Lemon curry salad dressing in a glass salad bowl.
    Dressing: Add the olive oil, lemon zest, lemon juice, curry powder, and cilantro to a large salad bowl. Add in the cooled millet and toss.
  • Millet salad with mango, cucumber, and corn in a glass salad bowl.
    Combine: Add the cucumber, mango, and corn. Let the salad sit for 15 minutes if time allows.

Notes

To prevent the millet from being dry or overcooked, remove it from the heat and cover the pot with a lid once it's almost cooked (most of the water should already be absorbed). The steaming process will make the millet extra moist and fluffy.

Nutrition

Calories: 422kcal | Carbohydrates: 59g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Fiber: 7g | Sugar: 8g
Did you try this recipe?

Leave a star rating and review below. Thank you!