This buckwheat salad recipe features buckwheat, which comes in a few different forms.
1 Cup (16 tbs)
1 , zested and juiced
Apple cider vinegar
1 Clove (5 gm), pressed
1⁄4 Cup (4 tbs)
1 1⁄4 Bunch (125 gm), torn (Or Large Bunch)
1 , chopped
2 , chopped
1⁄4 Cup (4 tbs), chopped (Or Handful)
1.Add 2 cups water for every 1 cup buckwheat. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. Buckwheat is fully cooked when it is dry and fluffy. Do not stir the buckwheat while it is cooking.
2.Mix together the dressing by whisking the ingredients in a large bowl. Add a pinch of salt & pepper, as the salt will bring the oil & vinegar together. Tear and chop the vegetables, adding them to the dressing bowl and tossing. Once the buckwheat is cooked, add it to the bowl, give it one last toss and serve. I hope you enjoy this buckwheat salad recipe, the latest of my healthy vegan recipes.
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