Equipment
Ingredients
Grain Base
- 200 g whole grain sorghum, rinsed well
- 700 ml water
Fresh Vegetables
- 150 g english cucumber, diced into 1cm cubes
- 150 g cherry tomatoes, halved
- 1 avocado, pitted, peeled, and cubed
- 50 g red onion, finely minced
- 15 g fresh flat-leaf parsley, finely chopped
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the rinsed sorghum and water into a medium saucepan. Bring the mixture to a rolling boil over medium-high heat.
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and allow the sorghum to simmer gently until tender but still chewy.
Drain any excess water from the cooked sorghum using a fine mesh strainer. Spread the grains out on a baking sheet or wide plate to cool completely to room temperature.
In a small mixing bowl, vigorously whisk together the extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and black pepper until fully combined and slightly opaque.
While the sorghum cools, chop the cucumber, halve the cherry tomatoes, mince the red onion, and chop the fresh parsley. Prepare the avocado last to minimize oxidation.
Transfer the cooled sorghum to a large mixing bowl. Add the prepared cucumber, cherry tomatoes, red onion, and parsley.
Pour the lemon vinaigrette over the salad and toss well to ensure every grain is coated. Gently fold in the cubed avocado right before serving so it retains its shape.
Chef's Notes
- Sorghum is a fantastic gluten-free alternative to farro or couscous. It maintains its structural integrity incredibly well, which prevents this salad from turning soggy over multiple days in the refrigerator.
- If raw red onion is too pungent for your palate, soak the minced onion in cold water for 10 minutes, then drain and pat dry before adding it to the bowl. This removes the harsh sulfurous bite.
- To extract the maximum amount of juice from your lemon, roll it firmly on the countertop under the palm of your hand before cutting into it. This bursts the inner membranes.
- The dressing ratio here leans heavily on acid to cut through the rich, fatty texture of the avocado and the dense starch of the grain. If you prefer a milder dressing, increase the olive oil to 60ml.
Storage
Refrigerator: 3 days — Avocado will oxidize and turn brown over time. If making ahead for meal prep, omit the avocado and fold it in fresh just before serving.
