Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it a touch more extraordinary. A herbed, creamy coconut and tofu dressing holds it all together. If you’re crunched for time, use quinoa or cooked chickpeas in place of sorghum.
Add any extra dressing to potato salad, crudité platters, and avocado toast.
Romaine and Sorghum Salad with Coconut Green Goddess
Ingredients
- 3 cups (750 mL) water
- 1 cup (250 mL) dry sorghum
- 1 large head romaine, halved lengthwise
- 1 tsp (5 mL) extra-virgin olive oil
- 1 cucumber, halved lengthwise and peeled into strips or sliced
- 1/2 cup (125 mL) canned coconut milk (preferably full fat)
- 1/3 cup (80 mL) silken tofu
- 1 tsp (5 mL) lemon zest
- 2 Tbsp (30 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) packed mixed fresh leaf herbs (such as basil and mint)
Nutrition
Per serving:
- calories327
- protein10g
- fat15g
- saturated fat11g
- trans fat0g
- carbohydrates45g
- sugars3g
- fibre7g
- sodium186mg
Directions
01
In medium saucepan, bring water and sorghum to a boil, reduce to a simmer, cover, and cook for 40 to 50 minutes, until tender. Drain excess water and transfer to large bowl. Meanwhile, heat large griddle pan or skillet over medium heat. Lightly coat romaine with olive oil and sear cut-side down, for 3 to 5 minutes, until char marks appear. Cut lettuce crosswise into strips; add to cooked sorghum with cucumber.
02
In blender or food processor, pureu0301e all dressing ingredients until creamy. Store airtight in refrigerator until ready to use, up to 4 days. Add 1/2 cup (125 mL) dressing to salad, toss to combine, and serve.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
