Millet Salad

Cooks in: 10 Minutes Serves: 3 People

Full meal salads are best suited for lunch or dinner. If you have the cooked millet ready, it can be prepared in no time. A healthy way to have a filling dish which has all the components of a meal like carbs, protein, fibre and other micro nutrients. They are light on stomach yet keeps us full for a long time.


  • 1 Cup Cooked and Cooled Foxtail Millet
  • 1/2 Cup Each (Cucumber, Carrots, Red Capsicum, Spinach)
  • 1/2 Cup Each (Boiled Green Moong, Sweet Corn)
  • 1/2 Cup Each (Pomegranate, Pear)
  • 1/4 Cup Chopped Coriander Leaves
  • 2 Tbsp Olive Oil
  • 2 Tbsp Chopped Mint Leaves
  • 1 Tbsp Lemon Juice
  • 1 Tsp Palm Jaggery Syrup
  • 1 Tsp Yellow Mustard Paste
  • 1 Tsp Salt
  • 1 Tsp Pepper Powder


  1. In a small glass jar add all the ingredients mentioned under the heading ''Dressing''. Close and shake well. The dressing is ready.
  2. In a wide bowl add all the veggies, green moong, corn, fruits and finally cooked millet. Mix well. Add the dressing and chopped coriander leaves. Mix thoroughly. Serve Chill.


  • Other millets like Kodo/Barnyard/Little can be also used .
  • The quantity of veggies and fruits can be changed according to personal choice. More veggies like purple cabbage, onion, tomatoes, beetroot can also be added.
  • Roasted nuts can also be added.

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