2 cups water
1 cup millet
1-1/2 large cucumbers, partially skin, then thinly slice
1/2 cup whole cherry tomatoes, halved (measure first, then cut)
2 to 3 fresh mint leaves, coarsely chopped
1 tablespoon vegan mayonnaise
1/2 lemon, juice of
1 teaspoon sweetener
1. In a saucepan over medium-high heat, combine water and millet; cook about 20 minutes - until no water remains or until millet has expanded and isn't crunchy, whichever comes first. Strain any remaining water. Cool.
2. In a bowl, combine the millet, cucumbers, tomatoes, mint, mayonnaise, and lemon juice.
3. Mix in sweetener.