Sorghum Salad

🛒 Ingredients

• Cooked Sorghum 180 g · 200 kcal
• Cucumber 50 g · 7 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Yellow Bell Pepper 50 g · 15 kcal
• Red Onion 20 g · 8 kcal
• Fresh Parsley 5 g · 2 kcal
• Fresh Mint 3 g · 1 kcal
• Extra Virgin Olive Oil 15 g · 120 kcal
• Fresh Lemon Juice 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the sorghum thoroughly under cold water. Cook the sorghum according to package directions, typically simmering in 3 parts water to 1 part sorghum for 30-50 minutes until tender; then drain any excess water and let cool.
2. While the sorghum cools, finely dice the cucumber, cherry tomatoes, yellow bell pepper, and red onion. Roughly chop the fresh parsley and mint.
3. In a large bowl, combine the cooled sorghum with the diced cucumber, cherry tomatoes, yellow bell pepper, red onion, parsley, and mint.
4. Whisk together the olive oil, fresh lemon juice, salt, and black pepper in a small bowl to create the dressing. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
5. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad is delicious served cold or at room temperature.