We are huge fans of salads in our house, and this Sorghum Salad with roasted cherry tomatoes and Avocado dressing was the best salad we have had in a while!
If you have not heard of the ancient grain Sorghum, I don't blame you, but now that you know better, try this salad.
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You won't be disappointed! Just google the word Sorghum, and you will see I am not kidding when I say this is one nutrient-packed grain!
With this Sorghum Salad, I combine the grainy flavors with juicy tomatoes and a creamy avocado dressing to bind them all.
The combination of flavors is delicious and perfect for a summer lunch option. If you're looking for something new with whole grains, give this Sorghum Salad a go!
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Why this recipe works
The sorghum provides a nutty flavor and chewy texture that pairs well with the sweetness of the roasted cherry tomatoes.
Last year I shared ideas on how to cook sorghum, and I had shown that using the Instant Pot is one great way to cook them. For this salad, I chose that option to speed up the salad.
The salad is a great option when you have pre-cooked sorghum ready to go.
The chewy gluten-free grain sorghum is tossed with roasted cherry tomatoes, diced peppers, and a creamy avocado dressing. The result is a balanced meal with tons of nutrients.
This salad is perfect for summer picnics or potlucks because it's light, refreshing, and filling.
The avocado dressing is smooth and creamy and ties everything together perfectly.
This salad is similar to my reader-favorite Ripe papaya salad and Cantaloupe salad. So it is reader-approved and family-friendly.
This salad is vegan, gluten-free, and packed with fiber, vitamins, and antioxidants.
Ingredients note
Sorghum: Sorghum is a whole grain packed with fiber, vitamins, and minerals. It has a nutty flavor and chewy texture. You can find sorghum in the bulk section of your local grocery store or online.
Cherry tomatoes: Cherry tomatoes are a type of small round tomato that is sweet and juicy. They are perfect for roasting because they retain their shape and don't turn to mush. Buy it from local farmers' market or use it from your backyard 🙂
Avocado: I used one whole ripe avocado for dressing. This will be a little extra, but you can pour this into another salad like quinoa or use it for air-fried vegetables.
Bell peppers: I used green, red, and yellow bell peppers for color contrast. You can use any bell pepper of your choice.
Minced dried garlic: I used this with roasted tomatoes and bell pepper. You can use one finely chopped, fresh garlic clove as well.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
First, prepare sorghum: Soak the sorghum overnight for at least 5 hours.
Rinse it and drain the water. Place the sorghum grain and water inside the inner pot.
Close the lid, and set the valve to sealing position.
Select the manual/pressure cook button and set the time for 35 minutes.
Later, let the pressure release naturally. After that, open the lid and fluff sorghum with a fork.
Prepare the avocado dressing:
In a blender, add all the ingredients for the dressing and blend until smooth.
Taste it and add more salt or lemon juice, if needed. Set it aside.
Sauteing
Now, Place a medium saucepan over high heat, add olive oil, and once it's hot, diced bell pepper, cherry tomatoes, black pepper, salt, and minced garlic.
Stir it occasionally and cook until the vegetables are slightly cooked. (it took me about 3 - 4 minutes)
You want to keep the crunchy texture, so don't overcook it.
Once it's done, let it cool for a couple of minutes.
Place the cooked room temperature sorghum in the large bowl.
Add roasted cherry tomatoes and bell pepper mixture.
Pour the prepared avocado dressing and mix everything together.
Garnish it with chopped basil leaves.
Serve immediately or store it in a covered container and refrigerate for up to two days.
Serving suggestion
Serve this sorghum salad as a main course or side dish. It pairs well with grilled vegetables or tofu. You can also serve it with vegan soup as an appetizer.
This sorghum salad is perfect for summer picnics or potlucks because it's light, refreshing, and filling.
Recipe FAQ
Sorghum is a whole grain packed with fiber, vitamins, and minerals. It has a nutty flavor and chewy texture. You can find sorghum in the bulk section of your local grocery store or online.
The best way to cook sorghum is to soak it overnight and cook it in an instant pot with a pressure cooker. If you do not have an Instant pot, try to slow cook them on medium heat. Be sure to check out my detailed recipe on how to cook sorghum.
Sorghum has a nutty flavor and chewy texture. It's often used in savory dishes, but it can also be used in sweet recipes like sorghum pudding.
Expert tips
- If you can't find sorghum, you can use another whole grain like quinoa, wheat berries, or farro.
- This salad is best served fresh, but leftovers will keep in the fridge for up to two days.
- The avocado dressing will turn brown if exposed to air for too long. To prevent this, place a piece of plastic wrap directly on the surface of the dressing.
- You can also roast the cherry tomatoes and bell pepper in the oven. Preheat the oven to 375 degrees Fahrenheit and roast for 15 minutes.
- Use any dressings or toppings of your choice. Adding a little green or red onions brings great taste and flavor.
- Cook the sorghum ahead of time and make the salad when you're ready to eat. This will save you time on busy weeknights.
- If you like sorghum recipes, try my Jowar upma recipe with an Indian flavor.
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📖 Recipe
Sorghum Salad With Cherry Tomatoes
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup whole white sorghum
- 2½ cup water
- 1 teaspoon olive oil
- 2 green bell peppers
- 1 cup cherry tomatoes
- ¼ teaspoon Himalayan/ pink salt
- ½ teaspoon black pepper powder
- ½ teaspoon minced garlic dried - or use 1 garlic cloves minced
- 3-4 basil leaves chopped - optional
Avocado salad dressing
- 1 ripe avocado
- pinch black pepper
- 1 tablespoon nutritional yeast
- 3 tablespoon lemon juice
- 4 tablespoon water
- 2 tablespoon olive oil
- ½ teaspoon salt
Instructions
- First, prepare sorghum: Soak the sorghum overnight for at least 5 hours.1 cup whole white sorghum
- Rinse it and drain the water. Place the sorghum grain and water inside the inner pot.2½ cup water
- Close the lid, and set the valve to sealing position.
- Select the manual/pressure cook button and set the time for 35 minutes.
- Later, let the pressure release naturally. After that, open the lid and fluff sorghum with a fork.
Prepare the avocado dressing
- In a blender, add all the ingredients for the dressing and blend until smooth.1 ripe avocado, pinch black pepper, 1 tablespoon nutritional yeast, 3 tablespoon lemon juice, 4 tablespoon water, 2 tablespoon olive oil, ½ teaspoon salt
- Taste it and add more salt or lemon juice, if needed. Set it aside.
Sauteing
- Now, Place a medium saucepan over high heat, add olive oil, and once it's hot, diced bell pepper, cherry tomatoes, black pepper, salt, and minced garlic.1 teaspoon olive oil, 2 green bell peppers, 1 cup cherry tomatoes, ½ teaspoon black pepper powder, ½ teaspoon minced garlic dried, ¼ teaspoon Himalayan/ pink salt
- Stir it occasionally and cook until the vegetables are slightly cooked. (it took me about 3 - 4 minutes)
- You want to keep the crunchy texture, so don't overcook it. (check above for step-by-step pictures)
- Once it's done, let it cool for a couple of minutes.
- Place the cooked room temperature sorghum in the large bowl. Add roasted cherry tomatoes and bell pepper mixture.
- Pour the prepared avocado dressing and mix everything together.
- Garnish it with chopped basil leaves.3-4 basil leaves chopped
- Serve immediately or store it in a covered container and refrigerate for up to two days.
Notes
- If you can't find sorghum, you can use another whole grain like quinoa, wheat berries, or farro.
- This salad is best served fresh, but leftovers will keep in the fridge for up to two days.
- The avocado dressing will turn brown if exposed to air for too long. To prevent this, place a piece of plastic wrap directly on the surface of the dressing.
- You can also roast the cherry tomatoes and bell pepper in the oven. Preheat the oven to 375 degrees Fahrenheit and roast for 15 minutes.
- Use any dressings or toppings of your choice. Adding a little green or red onions brings great taste and flavor.
- Cook the sorghum ahead of time and make the salad when you're ready to eat. This will save you time on busy weeknights.
- If you like sorghum recipes, try my Jowar upma recipe with an Indian flavor.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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