Planning your Juneteenth, Fourth of July, or just a backyard BBQ menu? Make sure a refreshing salad like this summer vegetable and fonio salad makes the list. It's packed with seasonal vegetables, fonio (an ancient African grain), fresh herbs, and a vibrant lemon vinaigrette. It is the perfect recipe to elevate your outdoor gatherings.

Quick Info

⏱️ 40 min • 🍽️ 4 servings

Nutrition

441 cal • 12g protein • 68g carbs • 15g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Vegetarian] • [Appetizers] • [Brunch] • [Lunch] • [Sides]

Ingredients

• 1½ cups fonio, cooked
• 2 ears of corn, shucked
• ¼ cup plus 1 teaspoon olive oil, divided
• Zest of 1 lemon
• ¼ cup fresh lemon juice
• 1½ tablespoons honey
• ¼ teaspoon kosher salt
• ½ teaspoon white pepper
• 1 tablespoon chopped Calabrian peppers (optional)
• 2 cups chopped arugula
• 1 cup cherry tomatoes, halved
• ¾ cup finely chopped fresh flat-leaf parsley
• ¼ cup finely chopped fresh mint leaves
• 3 tablespoons finely chopped shallot (1 medium shallot)
• ¼ cup thinly sliced almonds
• Pea sprouts, for garnish (optional)
• Edible flowers, for garnish (optional)

Instructions Preview

1. Prepare fonio according to package instruc…
2. Lightly brush the corn and a cast-iron ski…
3. Heat the prepared pan over medium-high hea…

…and 4 more steps

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Recipe by: Meiko Temple • From: Tasty