Sorghum salad with sweet potatoes, cucumber and avocado

Ingredients

• 1 cup of sorghum

• 1 to 2 sweet potatoes (purple and yellow)

• 1 cucumber

• 1 lawyer

• 1 cup of cherry tomatoes

• 2 green onions

• 2 tablespoons of olive oil

• 1 tablespoon of lemon juice

• Vinaigrette dressing of your choice

Preparation

1. Cook the sorghum

Rinse the sorghum in cold water. Cook it in three times its volume of boiling water for 35 to 40 minutes, until tender. Add a little salt, then drain and let cool completely.

2. Prepare the sweet potatoes

Peel and dice the sweet potatoes. Arrange them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in a preheated oven at 200°C (400°F) for 25 to 30 minutes, until golden brown and tender. Let cool.

3. Prepare the sweet potatoes

Dice the cucumber. Halve the cherry tomatoes. Thinly slice the green onions. Dice the avocado just before assembling the salad to prevent it from turning brown.

4. Assemble the salad

In a large bowl, combine the sorghum, sweet potatoes, cucumber, cherry tomatoes, and green onions. Gently add the avocado cubes.

5. Season

Pour in the olive oil and vinaigrette dressing. Season with salt and pepper, then gently mix to coat all the ingredients well.

SERVICE

Enjoy immediately or keep chilled until ready to serve.

For added flavor, add some sunflower seeds, sesame seeds, or fresh herbs like parsley or coriander.