This Summer Harvest Sorghum Salad has everything that is right with the summer- sweet ripe tomatoes, crisp lettuce creamy goat cheese and crunchy toasted cashews covered in extra creamy and tangy curry dressing. This might be the end all be all of salads for me. It is that serious! And it is super easy to customize it if you have faro use that instead of the sorghum. I’m just having a moment right now with sorghum.
This is a sneak peak what we have been up to. We have been trying to redefine what salads mean to us. I have a hate hate relationship with sales. I hate what feels like and looks like diet(y) salads. I want to feel full after a meal. Not craving the next time I can have another bite. I know salads are suppose to be light but can they be filling too? And I don’t want salads to blur the line of junk food and healthy food either. I can’t endorse a junky salad. It truly defeats the purpose. Which is why Cooking Maniac is kinda sans salads as of late. But that is all changing right now.
there is a little known facts but beans are loaded with protein and fiber. So pack them into your salads. Beans have great flavors, awesome texture and low in fat. Okay, I’m done with hyping up beans. But I have been browsing in the bulk bin again in Whole Foods and I found these tiny Mung Beans. I have had mung bean soup before but I never knew what else to do with these amazing beans. So built this salad JUST to use up my mung beans. They are so worth it. So delicious.
I have been trying to incorporate more natural vitamins and fiber in my diet through food. So I’ve been exploring more beans. I keep telling you guys beans are my favorite food in the world. I haven’t met a bean that I didn’t love. Fave beans came close to changing my mind but I made it through.
This salad has everything: Mung beans, sorghum, organic lettuce, wild tomatoes, toasted cashews and goat cheese. Did I mention the creamy curry dressing? I don’t know how I could have skipped that part. This creamy curry dressing is tangy, warming and bright. How can you go wrong with mixing some yogurt, turmeric, finely minced garlic and fresh lemon juice? You can’t go wrong. Ya just can’t!
So we’ve been living that pajamas life as of lately. Abdel and I recently decided that we were going all in on what seems like a never ending task. We are going to watch every documentary on Netflix. We don’t drink so I can’t blame it on alcohol. I don’t know why we did it because now I feel like I am too woke. Hahaha!
But every night we watch a documentary while working on our side job ( in my case this blog and in his case- he is going to launch a blog). I don’t know why we decided to launch another blog. I was just getting time to wash my hair and read books again. But this is fun. So he wants to join in on the fun/ stress/frustration that you aren’t great at everything. I promise for 2018 I am not going to pick such consuming endeavors.
I hope you guys enjoy this salad as much as we did.
Peace and love,
Ann
Summer Harvest Sorghum Salad
This Summer Harvest Sorghum Salad recipe has sweet ripe tomatoes, crisp lettuce creamy goat cheese & toasted cashews covered in creamy curry dressing.
Ingredients
- 1 Cup Sorghum ( https://cookingmaniac.com/how-to-cook-sorghum)
- 1 Cup Mung beans cooked
- 1 Head Lettuce Washed & Shredded
- 4 Soft boiled eggs
- 2 oz Goat Cheese or more
- 1/4 Cup Roasted Cashew
- 2 Stalks Green Onion
- 8 oz Cherry Tomatoes
- 1 English Cucumber
Creamy Curry Dressing
- 3/4 Cup Plain Greek Yogurt
- 1 Lemon- Juiced and zested
- 2 Teaspoon Honey (more if you like a sweeter dressing)
- 1 Tablespoon White wine vinegar
- 1 Clove Garlic Finely Minced
- 1 Tablespoon Olive oil
- 1 Tablespoon Curry Powder
- salt and pepper to taste
Instructions
- Creamy Curry Dressing- Add all the ingredients in a small jar with a cover and shake until the dressing becomes smooth and creamy.Make the boiled eggs: Cook the eggs for 5 to 7 minutes: Cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. For this salad a recommend a 9 minute egg.For the salad: Reserve the goat cheese and eggs for the end and Add all the other ingredients in a bowl and toss together. Add 2 Tablespoon of dressing to the salad at a time and toss together. Keep adding the dressing until you add as much as you like. Divide the salad into 4 bowls and sprinkle with crumbled goat cheese and egg.
I tried a vegan version of this (added radish for volume and skipped the eggs, used plain coconut yoghurt). Delicious!! Thank you, I never knew what to do with the 1 kg bag of sorghum I bought haha.
I never heard of mung beans. They sound amazing ????
Neither did my grandmother but she loves them. I hope you enjoy the salad Angela! 🙂 Let me know how you like it. Also I have a recipe up on how to cook them => https://cookingmaniac.com/cook-mung-beans/. Hope it helps!