Lunch
Millet Salad with Zucchini and Carrot
A lukewarm millet salad that leans on soft, steamed vegetables. Fluffy millet meets zucchini and carrot, with cottage cheese or egg for protein and a mild herb dressing instead of anything acidic.
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Ingredients
- 300 g millet, cooked and lukewarm
- 320 g steamed zucchini and carrot
- 120 g or 2 eggs lactose-free cottage cheese or egg
- 3 tbsp mild vegetable stock with parsley
- 1 tbsp chopped dill or parsley
- 1 pinch salt
Method
- Prepare the base as described and allow it to become lukewarm.
- Cut the steamed zucchini and carrot into small pieces or steam gently.
- Whisk the mild dressing with the herbs until smooth.
- Toss everything lightly, season gently and serve fresh.
Why this recipe is gentle
There is no vinegar or citrus, and the vegetables are steamed soft rather than served raw. The dressing is built from mild vegetable stock and herbs, keeping added fat low.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Rinse the millet well and serve the salad lukewarm rather than cold.
- Pick the protein, cottage cheese or egg, according to what you tolerate best.
- Steam the zucchini and carrot until soft for easier digestion.
