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Shrimp, Watercress, and Millet Salad

Photo: Ian Bagwell; Styling: Dan Becker
Total time 30 mins
Yield Serves 4
This light and delicious salad combines shrimp, millet, watercress, and fresh mint leaves.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  5. Note: Nutritional analysis is per serving.