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As part of the Stonyfield Clean Plate Club we periodically partner with other brands to test new products and create recipes. This month we are working with Bob's Red Mill to develop cold salads using their specialty Grains of Discovery products.
I choose to work with sorghum, a gluten free grain that originated in Africa many years ago. Similar in texture to wheat berries, sorghum makes a nice hearty base for a side dish salad. What I liked most about this grain is it's ability to blend well with just about any add-in. I choose a simple mix of corn and tomatoes but you can easily pair the grain with red onion, bell peppers, asparagus...the possibilities are endless.
Dressed in a healthy mixture of avocado & Stonyfield Greek yogurt, all pulled together with the taste of chopped fresh basil, this salad was a huge hit in our house. My husband is not always the most adventurous eater, so I was a little hesitant to hear his reaction. He loved it; even preferred it over the ever popular quinoa.
Summertime Sorghum Salad with Avocado Yogurt Dressing
For the salad:
1 cup cooked sorghum
6 cup frozen corn
salt and pepper to taste
Toss all salad ingredients in a bowl and either mix dressing in or dollop on top.
For the dressing:
1/2 ripe avocado
3 oz. plain Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon fresh basil, chopped
1 small garlic clove
1/4 cup extra virgin olive oil
Salt and pepper to taste
In a food processor combine avocado, yogurt, lemon juice, basil and garlic clove. Pulse one or two times to incorporate. While machine is running stream in extra virgin olive oil. Blend until creamy. Season with salt and pepper.
I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.