Romaine and Sorghum Salad with Coconut Green Goddess - alive magazine
Whole grain (and gluten-free) sorghum adds a nutty chew to this warm salad. You don’t have to sear the lettuce, but it adds a smoky char and elegance to make it…
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Ingredients
- 3 cups (750 mL) water
- 1 cup (250 mL) dry sorghum
- 1 large head romaine, halved lengthwise
- 1 tsp (5 mL) extra-virgin olive oil
- 1 cucumber, halved lengthwise and peeled into strips or sliced
- 1/2 cup (125 mL) canned coconut milk (preferably full fat)
- 1/3 cup (80 mL) silken tofu
- 1 tsp (5 mL) lemon zest
- 2 Tbsp (30 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) packed mixed fresh leaf herbs (such as basil and mint)
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