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Cucumber Fennel Radish Sorghum Salad

https://www.sorghumcheckoff.com/recipes/cucumber-fennel-radish-sorghum-salad/

Prep Time

15 Minutes

Make Time

30 Minutes

Yield

4 servings

Sorghum Form

A bright refreshing salad with whole grain sorghum, crisp veggies, lemony dressing and fresh dill.

Ingredients

Lemon Dressing Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (more to taste)
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Salad Ingredients:

  • 2 cups cooked whole grain sorghum
  • 1 cup thinly sliced cucumber (Persian or English)
  • 1 small fennel bulb, thinly shaved (fronds reserved for garnish)
  • 4 – 5 radishes, thinly sliced
  • 1/4 small red onion, very thinly sliced
  • 2 tablespoons chopped fresh dill or fennel fronds
  • Zest of 1 lemon

Instructions

  1. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt and pepper until emulsified.
  2. In a large bowl, combine the sorghum, cucumber, fennel, radishes, red onion, dill and lemon zest. Drizzle the dressing over the top and toss gently to coat.
  3. For best flavor, cover and chill the salad for about 30 minutes.
  4. Plate and garnish with extra fennel fronds or a sprinkle of flaky sea salt and a fresh lemon wedge on the side.

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