Toasted Millet Salad with Cucumber, Avocado and Lemon

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

½ cup millet or other grains, such as barley, farro, brown rice or kasha

Kosher salt

¼ cup olive oil

1 tablespoon lemon zest plus ¼ cup juice

1 tablespoon honey

Black pepper

1 pound English or Persian cucumbers, quartered lengthwise into ½-inch spears, then cut crosswise into 2-inch pieces

1 packed cup mint leaves

¼ cup sliced almonds (optional)

1 avocado, pitted and sliced into quarters

Directions at cooking.nytimes.com

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