Instructions

1. Place 1/4 cup fonio and 1 teaspoon vegetable oil in a small saucepan and stir to combine. Add 1/2 cup water and bring to a boil over medium-high heat. Add a pinch of kosher salt and stir to combine. Cover, reduce the heat to low, and cook for 1 minute. Remove the saucepan from the heat and let sit, covered, for 4 minutes.
2. Uncover and fluff with a fork. Transfer to a small bowl and refrigerate while you prepare the remaining ingredients and dressing.
3. Prepare the following ingredients, adding each to the same large bowl as you complete it: Trim and halve 1/4 medium English cucumber lengthwise, then thinly slice crosswise.
4. Prepare the following ingredients and transfer to a large mixing bowl. Slice 1/4 english cucumber (about 1/2 cup). Hull and thinly slice 4 ounces strawberries (about 1/2 cup). Peel and thinly slice 2 kiwi fruits crosswise. Thinly slice 1/4 small red onion (about 1/4 cup). Crumble 2 1/2 ounce feta cheese (about 1/2 cup). Pick the leaves from 3 to 4 fresh basil sprigs until you have 1/4 cup and tear into bite-sized pieces. Pick the leaves from 2 fresh mint sprigs and tear into bite-sized pieces.
5. Add the fonio and 2 1/2 ounces peppery salad greens (about 2 1/2 cups) and toss to combine. Refrigerate while you make the dressing.
6. Finely grate the zest of 1 medium lime into a medium bowl. Juice the lime into the bowl (about 2 tablespoons). Add 1/2 cup olive oil, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon kosher salt. Whisk until combined.
7. Drizzle about 1/2 of the dressing over the salad and toss until evenly coated. Serve with the remaining dressing.