Cucumber Sorghum Salad

Name: Cucumber Sorghum Salad
Prep time: 15 min
Cook time: 10 min
Yield: 3 to 4 servings
Ingredients: 5 to 6 Jimmy Nardello peppers; 1 tablespoon olive oil; 1 clove garlic; 1 medium cucumber; 1 cup cooked sorghum; 3 tablespoons almond slivers; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons olive oil; 1 tablespoons lemon juice; Hefty pinch of salt

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Prep Time
15 mins
Cook Time
15 mins
Servings
3 to 4 servings

Cucumber Sorghum Salad

Tyler Barnes

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Peppers

5 to 6 Jimmy Nardello peppers or 1 bell pepper
1 tablespoon olive oil
1 clove garlic minced

Salad

1 medium cucumber
1 cup cooked sorghum
3 tablespoons almond slivers toasted
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
1 tablespoons lemon juice
Hefty pinch of salt

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Instructions

Cut the peppers into ¼” thick slices, leaving the seeds in as desired (they are not hot). Heat a pan over medium-low heat and add the pepper. Cook until the peppers are tender then add the garlic into the pan. Cook for another couple of minutes until the garlic is golden.
Slice the cucumber and place in a bowl along with the sorghum and cooked peppers. Add the chopped herbs and measure in the olive oil, lemon juice, and salt. Toss to combine. Taste and add salt as needed.