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Vegan Delight Buckwheat Salad

HealthyVegan's picture
This buckwheat salad recipe features buckwheat, which comes in a few different forms.
  Toasted buckwheat 1 Cup (16 tbs)
  Lemon 1 , zested and juiced
  Apple cider vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Pepper 1 Pinch
  Lettuce 1 1⁄4 Bunch (125 gm), torn (Or Large Bunch)
  Cucumber 1 , chopped
  Green onions 2 , chopped
  Fresh parsley 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.

Recipe Summary

Are salads an important part of your diet? This video is just right for you. Watch the chef share her secret recipe to make this Vegan Delight Buckwheat Salad. The recipe is simple and can be easily replicated at home.Watch this video now.

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