Shrimp, Watercress, and Millet Salad

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

Preparation

1. 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. 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. 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.