Sorghum Vegetable Salad with Cumin-Lime Vinaigrette
Author: Lindsey Johnson
Recipe type: side dish, salad, main dish
Prep time:
Total time:
Serves: 4
This crunchy, hearty vegan salad is loaded up with veggies, oranges, avocados, and nutty sorghum tossed with a spicy cumin-lime vinaigrette.
Ingredients
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
½ 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
Instructions
Place lettuce on a serving platter.
In a mixing bowl, combine sorghum, shallot, cucumber, beet, oranges, and bell pepper.
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.
Will keep 1-2 days in the fridge.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2017/04/sorghum-vegetable-salad-with-cumin-lime-vinaigrette.html