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MealLunchSaladsHigh-FiberUnder 1 HourUnder 45 MinutesWest AfricanAfricanStove TopCast Iron PanSummerBBQSidesAppetizers4th of JulyVegetarianHealthyGluten-FreeDairy-Free

Summer Vegetable And Fonio Salad As Made By Meiko Temple

Planning your Juneteenth, Fourth of July, or just a backyard BBQ menu? Make sure a refreshing salad like this summer vegetable and fonio salad makes the list. It's packed with seasonal vegetables, fonio (an ancient African grain), fresh herbs, and a vibrant lemon vinaigrette. It is the perfect recipe to elevate your outdoor gatherings.

Meiko Temple
Tasty Team
Total Time

40 minutes

40 min

Prep Time

25 minutes

25 min

Cook Time

15 minutes

15 min

Summer Vegetable And Fonio Salad As Made By Meiko Temple
Total Time

40 minutes

40 min

Prep Time

25 minutes

25 min

Cook Time

15 minutes

15 min

Summer Vegetable And Fonio Salad As Made By Meiko Temple

Ingredients

for 4 servings

  • 1 ½ cups fonio (230 g), cooked
  • 2 ears corn, shucked
  • ¼ cup olive oil (60 mL), divided, plus 1 teaspoon
  • 1 lemon, zested
  • ¼ cup fresh lemon juice (60 mL)
  • 1 ½ tablespoons honey
  • ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 1 tablespoon Calabrian peppers, optional
  • 2 cups arugula (200 g), chopped
  • 1 cup cherry tomato (200 g), halved
  • ¾ cup fresh flat-leaf parsley (30 g), finely chopped
  • ¼ cup fresh mint leaf (10 g), finely chopped
  • 3 tablespoons shallot, finely chopped
  • ¼ cup almond (30 g), thinly sliced
  • pea sprout, for garnish - optional
  • edible flower, for garnish - optional

Nutrition Info

  • Calories 445
  • Fat 21g
  • Carbs 58g
  • Fiber 8g
  • Sugar 12g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Prepare fonio according to package instructions and set aside to cool.
  2. Lightly brush the corn and a cast-iron skillet or grill pan with 1 teaspoon of olive oil.
  3. Heat the prepared pan over medium-high heat for 5 minutes. Once hot, add the corn cobs and cook, rotating occasionally, until the kernels are charred on all sides, 12–15 minutes. Remove the corn from the pan and let cool, then cut the kernels off the cobs.
  4. Make the vinaigrette: In a large bowl, whisk together the lemon zest, lemon juice, honey, remaining ¼ cup olive oil, salt, and white pepper.
  5. To the bowl with the vinaigrette, add the Calabrian peppers, if using, the arugula, cherry tomatoes, parsley, mint, shallot, corn kernels, and fonio. Toss to combine.
  6. Sprinkle the almonds on top of the salad, then garnish with pea sprouts and edible flowers, if desired.
  7. Enjoy!
  8. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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