Good for:
Plant based
World food:
African, Mediterranean, Moroccan
Nutrition per serving
Calories (kcal)
855
Fat (g)
53.0
Carbs (g)
83.0
Protein (g)
20.0
Salt (g)
1.2
Sugar (g)
21.0
Ingredients
2
Cup
Raw Sorghum (soaked overnight, rinsed and drained)
1
Cup
Fresh Mint (chopped)
2
Cup
Fresh Parsley (chopped)
⅔
Cup
Baby Leaf Spinach (very optional)
2
Avocados (stoned, peeled and cubed)
0.5
Cup
Preserved lemons (chopped)
⅔
Cup
Dried Apricots (chopped)
⅔
Cup
Pecan (toasted, chopped)
6
tbsp
Olive Oil
4
tsp
Cinnamon Powder
4
tsp
Honey
2
Clove
Garlic (pressed)
2
tsp
Salt
Method
- Add sorghum with 2 ½ cups of water to a medium pot and cook covered over low-medium
heat for 35 minutes or until sorghum is soft. Drain sorghum and let cool for 2 to 3 minutes. - In large salad bowl, combine sorghum with remaining salad ingredients, and mix well.
- In a small bowl, whisk all dressing ingredients, drizzle on salad, and toss well.
- Serve immediately.
