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Sorghum Vegetable Salad with Cumin-Lime Vinaigrette |

Sorghum Vegetable Salad with Cumin-Lime Vinaigrette

This crunchy, hearty vegan salad is loaded up with veggies, oranges, avocados, and nutty sorghum tossed with a spicy cumin-lime vinaigrette.

  • Total Time: 20 mins
  • Yield: 4 1x


Units Scale
  • 2 cup cooked sorghum or quinoa
  • 1 small shallot, minced
  • 1 medium English cucumber, cut into half moons
  • 1 medium golden beet, peeled and cut into matchsticks
  • 2 oranges, peeled and segmented
  • 1/2 large red bell pepper, diced
  • Juice of 2 limes
  • 2 Tablespoons cold-pressed flaxseed oil
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper
  • Sea salt, to taste
  • 1 avocado, diced


  1. Place lettuce on a serving platter.
  2. In a mixing bowl, combine sorghum, shallot, cucumber, beet, oranges, and bell pepper.
  3. In a small bowl, stir together lime juice, flaxseed oil, cumin, cayenne, and a good pinch sea salt. Pour over the salad. Gently toss to mix. Transfer to a serving platter, if desired. Garnish with the sliced avocado and serve.
  4. Will keep 1-2 days in the fridge.
  • Author: Lindsey Johnson
  • Prep Time: 20 mins
  • Category: side dish, salad, main dish