Description
Try this delicious Spicy Sorghum Salad with Avocado recipe for a nutritious, healthy recipe for your kitchen! This vegan sorghum salad recipe is also gluten free.
Ingredients
Scale
Salad:
- 3 cups cooked sorghum* (according to package directions), cooled
- 1 avocado, ripe, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 3 green onions, diced
- ½ cup chopped cilantro
Vinaigrette:
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- ¼ jalapeno, finely diced
- ¼ teaspoon smoked red paprika
Instructions
- Mix together cooked sorghum, avocado, tomatoes, corn, onions, and cilantro in a medium bowl.
- In a small bowl, whisk together lemon, olive oil, garlic, jalapeno, paprika, and salt (optional).
- Pour dressing over sorghum mixture and toss gently to distribute.
- Serve at room temperature or chill until serving time.
- Makes 6 servings (about 1 cup each).
Notes
*To make sorghum, boil 3 cups water in a medium pot. Add 1 cup uncooked sorghum, reduce heat to medium, cover, and simmer until grains are cooked but not mushy (about 50 minutes).
InstantPot Directions: Place sorghum in the container of the InstantPot. Press “Multigrain” setting. Cook according to manufacturer’s directions. Follow above directions using cooked sorghum.
Slowcooker Directions: Place sorghum in the container of the Slowcooker. Cook on low for 4-6 hours or on high for 8-12 hours. Cook according to manufacturer’s directions. Follow above directions using cooked sorghum.
- Prep Time: 10 minutes
- Cook Time: 50 minutes (to cook sorghum)
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 198
- Sugar: 4 g
- Sodium: 127 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 5 g