Recipe
Spicy Sorghum Avocado Salad
https://www.sorghumcheckoff.com/recipes/spicy-sorghum-avocado-salad-2/
Yield
6
Sorghum Form
Pearled Grain, Whole Grain
Recipe developed by:
Sharon Palmer, RDN, The Plant-Powered Dietitian
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Ingredients
- 3 cups cooked sorghum (according to package directions), cooled
- 1 avocado, ripe, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 3 green onions, diced
- ½ cup chopped cilantro
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- ¼ jalapeno, finely diced
- ¼ teaspoon smoked red paprika
Instructions
- Mix together cooked sorghum, avocado, tomatoes, corn, onions, and cilantro in a medium bowl.
- In a small bowl, whisk together lemon, olive oil, garlic, jalapeno, paprika, and salt (optional).
- Pour dressing over sorghum mixture and toss gently to distribute.
- Serve at room temperature or chill until serving time.
Nutrition Facts
- Calories per serving
- 198
- Fat per serving
- 8g
- Saturated fat per serving
- 1g
- Sodium per serving
- 127mg
- Carbohydrates per serving
- 31g
- Fiber per serving
- 4g
- Sugar per serving
- 4g
- Protein per serving
- 5g