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Zucchini and Millet Salad with Chive Vinaigrette

Toasting the millet brings out its nutty flavor. Try this technique with other grains to add a new level of flavor to your recipes.

Serves 6
Ready in 30 mins
Prep time 12 mins
Cooking time 18 mins
331 calories per serving


> 1 1/2 cups millet
> 3 cups water
> 1/2 tsp salt
> 2 large zucchinis
> 1/4 cup red wine vinegar
> 1 (0.75 oz) pkg fresh chives
> 1 1/2 tbsp grainy Dijon mustard
> pinch sugar
> 1/4 cup olive oil


In a large saucepan, toast the millet on medium-high 3 min., stirring constantly. Stir in the water and salt. Heat to a boil on high. Reduce heat to low, cover, and cook 15 min., until water is absorbed. Remove from heat and let stand, covered, 8 min.
Meanwhile, trim the zucchini and coarsely grate on the largest holes of a box grater. Drain in a colander, pushing out any excess liquid.
In a blender, purée the vinegar, chives, mustard, and sugar until smooth. Pulse in the oil just until combined. Season with salt and pepper.
Fluff the millet with a fork and toss with vinaigrette and zucchini. Serve immediately or refrigerate up to 2 days, fluffing with fork before serving.

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