Photo by author
Prep time: 30-40 minutes
Serves 4 to 6
- 1/2 cup raw or 1 1/2 cup cooked millet
- 1 field cucumber peeled, seeded, and finely chopped
- 4 Roma tomatoes peeled, seeded, and finely chopped
- 4 green onions, finely sliced
- 1 bunch each fresh curly parsley, cilantro, and dill, leafy parts only
- 3 tablespoons avocado oil
- 2 cloves garlic, minced
- 3 tablespoons each apple cider vinegar and fresh lemon juice
- Salt and pepper
- Cook millet in advance and let cool. I use millet in this recipe for 2 reasons. First, millet is an ancient grain. This means it’s been minimally changed by selective breeding over recent millennia. In other words, it has not been genetically modified like the more widespread cereals popular today such as corn, rice, and most modern varieties of wheat. Second, millet is gluten-free.
- Prepare cucumber and tomato by peeling, seeding, and finely chopping. The best way to remove the skin from tomatoes is to submerge them in boiling water for 3-5 minutes. Rinse them in cold water immediately and the peels should slip right off. Removing the skins and seeds from these two vegetables serves two purposes. First, the seeds hold a lot of water which when added to the salad can make it soggy. Second, some seeds and skins, like tomato, contain high levels of an anti-nutrient called lectin. Lectin may pose health concerns for people with sensitivities to it. By removing the seeds and skin we are removing the lectin. Yes, it does add more work however it’s worth it for a perfect tabouli!
- Thinly slice green onion. Set aside.
- Prepare greens by rinsing each bunch in water. Remove the green leafy tips only, avoid including the stems as much as possible. An easy way to remove the leaves only is to feed each stem through a hole in a strainer (holes should be big enough for stems to pass through but small enough to stop the leafy part). Pull the stem all the way through and this will remove the leaves into the inside of the strainer. You can discard the stem directly into the garbage. Removing as much of the stem as possible will result in the best salad. You want 1 to 2 cups of each herb, leaves only, when you’re done.
- Mix dressing which consists of garlic, oil, vinegar, lemon juice, and pepper in a jar with a lid. Shaken until well blended.
- Combine all ingredients in a large bowl. Mix well and serve.
- Note: Add salt just before eating or the salad will become mushy and herbs will wilt.