Shrimp, Watercress, and Millet Salad
Photo: Ian Bagwell; Styling: Dan Becker
This light and delicious salad combines shrimp, millet, watercress, and fresh mint leaves.
How to Make It
Step 1
1
In a small saucepan, bring millet, 1 tsp. olive oil, and 3/4 cup salted water to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.
Step 2
2
Meanwhile, zest 1 1/2 tsp. peel and 2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.
Step 3
3
Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.
Step 4
4
*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
1/4 cup millet (hulled)*
2 tablespoons plus 1 tsp. extra-virgin olive oil, divided
1 to 2 lemons
1/2 teaspoon kosher salt
3 cups loosely packed stemmed watercress (about 1 bunch)
1 cup loosely packed mint leaves, chopped
1/3 cup finely chopped red onion, rinsed and drained
1 cup cooked bay shrimp, rinsed and drained
Directions
Step 1
1
In a small saucepan, bring millet, 1 tsp. olive oil, and 3/4 cup salted water to a boil. Reduce heat and simmer, covered, 20 minutes. Remove from heat and let stand 5 minutes.
Step 2
2
Meanwhile, zest 1 1/2 tsp. peel and 2 tbsp. juice from 1 to 2 lemons. In a small bowl, whisk together zest and juice, remaining 2 tbsp. oil, and the salt.
Step 3
3
Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.
Step 4
4
*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.
Step 5
5
Note: Nutritional analysis is per serving.
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