Shrimp, Watercress, and Millet Salad

Shrimp, Watercress, and Millet SaladRecipe
Photo: Ian Bagwell; Styling: Dan Becker
This light and delicious salad combines shrimp, millet, watercress, and fresh mint leaves.
Serves 4


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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


Total: 30 Minutes

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.

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.

3. Put millet in a serving bowl. Pour in dressing and toss gently. Add watercress, mint, onion, and shrimp, and toss gently to mix.

*Buy in boxes or in bulk at well-stocked groceries and natural-foods stores.

Note: Nutritional analysis is per serving.

Created date

December 2008

Nutritional Information

Calories 179
Caloriesfromfat 47 %
Protein 11 g
Fat 9.3 g
Satfat 1.4 g
Carbohydrate 14 g
Fiber 4.6 g
Sodium 325 mg
Cholesterol 69 mg