More Power Edamame Hazelnut Buckwheat Salad

Power Hazelnut Buckwheat SaladOnce in a while, I’ll come across a picture for a certain recipe and become sort of completely obsessed with it.

It pretty much becomes all I can think about and it gets to feel like my tummy will know no rest until it’s had a taste of that dish.

I’ve had that happen to me not too long ago when I stumbled upon Lindsay’s Honey Walnut Power Salad.

Just one glimpse at that picture and I was hooked. I just knew I would have to have it, and SOON.

I think I might even have dreamed about that one.

Yeah, it was that bad. ;)

Needless to say it didn’t take too long for me to take a spin on it.

As much as I wanted to make it EXACTLY like the original, I still had to make a few substitutions. You know me, I couldn’t follow a recipe if my life depended on it.

Still, I think that this time, I managed to stay pretty close to the real thing.

I had to sub the bulgur, only because I wanted to keep this grain free. Then, I chose to use hazelnuts instead of walnuts. Oh, and of course, I HAD to find a way to include my latest infatuation: collard greens. Easy peasy, use that instead of spinach, and wilt them quickly, just to make them a little softer and not quite as present. I was very comfortable with having them play a supporting role as opposed to taking ALL the room, like they would have if I had kept them fresh.

Power Hazelnut Buckwheat Salad

Apart from that, I think I pretty much stayed true to the original. Lindsay won’t be able to say that I completely defaced her wonderful creation.

For a wonderful creation, it definitely is.

Oh, how magnificent! It was everything I’d hoped it to be, and more!

This is what I chose to eat the night before my big bike riding challenge. It might not have been the classic “pasta dish” that everyone suggests one should have the night before a big race, but I think it did a wonderful job at keeping my body energized throughout the ride the next morning.

And since I’d made a “recipe for 2″, well, I was lucky enough to have some left in the fridge patiently waiting for my return.

Tell you what… that salad might have been patiently waiting for me, but I was quite impatient to get back home and have a little “one on one” time with it!

I think it was even better then than it had been the night before, although it was now missing the warm / cold contrast.

Power Hazelnut Buckwheat Salad

You know just how much I love contrasts in textures and flavors and in my food.

Well, that one certainly delivers on that level, and then some! It’s nothing BUT contrasts.

For every sweet, you get salty. For every crunchy, you get soft and creamy. For every cold, you get nice and warm. For every tangy, you get mild and buttery.

You get the idea? ;)

Seriously, this is one salad you truly have to try.

Either this one, or Lindsay’s original.

I’m sure they’re equally amazing!

More Power Edamame Hazelnut Buckwheat Salad

Yield: Serves 2-3

Nutritional Information based on 1 of 3 servings

More Power Edamame Hazelnut Buckwheat Salad

INGREDIENTS

  • 1 small onion, finely chopped
  • 1 cup edamame, steamed (I used frozen)
  • 1 cup cooked buckwheat, cooled
  • 1 cup seedless red grapes, washed and cut in half
  • 50g raw hazelnuts, coarsely chopped
  • 1 tbsp honey
  • 3-4 collard leaves
  • 1 tbsp balsamic vinegar
  • few gratings fresh nutmeg
  • 40g crumbled blue cheese

INSTRUCTIONS

  1. To cook the buckwheat, bring 1 cup of salted water to a boil. Add ½ cup buckwheat groats and bring back to a boil. Reduce heat, cover and cook until all the water has evaporated, about 10-12 minutes. Let cool completely.
  2. Steam the edamame over salted boiling water until they are tender but still retain a little bit of a crunch to them, about 2 minutes. Remove from heat and rinse under cold running water to stop the cooking process. Set aside.
  3. Spray a non stick pan with olive oil or cooking spray and heat over medium heat. Add onions and cook for about 8-10 minutes, until fragrant and start to turn golden brown. Add collards and cook until just wilted, about one minute. Remove from heat and set aside.
  4. Toast hazelnuts over medium heat in a small frying pan. When they start to take a nice golden color and become fragrant, add honey and stir until all the pieces are coated. Remove from heat and set aside.
  5. In a large mixing bowl, combine all the ingredients except for blue cheese and mix until well blended.
  6. Divide between 2 or 3 plates (or bowls) and add crumbled blue cheese just before serving.

Notes

Slightly adapted from Pinch of Yum's Honey Walnut Power Salad

- Grain Free, Gluten Free, Vegetarian. - Note that this recipe is NOT Paleo Friendly (this mention had been originally added by mistake)

http://thehealthyfoodie.com/more-power-edamame-hazelnut-buckwheat-salad/

Power Hazelnut Buckwheat Salad

I feel the craving coming back… 

Power Hazelnut Buckwheat Salad

 A feast for the eyes, that one is. Equally good on the palate, let me tell you! 

Power Hazelnut Buckwheat Salad

If I knew how to use Photoshop, there would be all sorts of arrows pointing here and there on that last picture with little keywords such as “Tangy” “Creamy” “Sweet” “Crunchy” and the like… 

But I’m useless with that software, so you’ll have to imagine them! Really, they are covering the whole thing. You can barely see that picture! 

I’m sure you get the idea… 

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Comments

  1. says

    Yum! For one I love edamame beans and sadly they are almost impossible to find here. Fresh I have never spotted them but even frozen they are certainly not very common. I sometimes go to wagamama (which is an Asian food chain) and specifically for the edamame beans. Maybe I should ask them where they get them from. In any case of course your gorgeous salad is about more then the edamame and it sure looks delicious!

    • says

      Do you have Costco there? They carry them here, in convenient little portion sized bags that you only need to pop in the microwave for a minute or two… these ones are still in the shell though, so I tend to enjoy them as a snack. When I want to use them in dishes, I buy them pre-shelled and usually get them at my favorite Asian Food Store (which, strangely enough, is called Hawaii… I’ll never get that one!) Luckily, the beans are gaining in popularity, so they may become a lot easier to find in the near future. I certainly wouldn’t mind that! ;)

  2. says

    sounds awesome! i’ve never tried buckwheat before, but this would make such a killer GF lunch. might need to give it a whirl.

  3. Élise says

    Yeah! I have almost all the ingredients for this. Will definitely make it tonight, although I might omit the grapes (not too fond of those in my salads).
    Keep the recipes coming! My menu is much more healthier and variable, thanks to you :)
    ps: On an unrelated note, I found lentil flour the other day while perusing the shelves at yupik. I wanted to buy, but I had no idea how to use it. Back home, I googled it and it seems like there are many recipes out there, but I don’t know if it’s worth experimenting with it. Have you ever tried it? If so, let me know please.

    • says

      What? No grapes? Oh no!!! Poor things, being left out like that… you definitely have to find a replacement for them. You NEED that hint of sweetness. Oooooh, a few dried apricots would be totally killer, me think!

      I’m so happy to hear that your menu has seen a positive change thanks to me. Wow. I am really flattered, even. Thank you so much for telling me that.

      As for lentil flour, I’ve never used it, so I can’t really be of any help in that department. It’s something I definitely need to experiment with, though. I’ll keep an eye out for it. Bet I could find some at the market, couldn’t I? ;)

  4. Meredith says

    Looks delicious! I love the mixture of grapes, blue cheese and hazelnuts. One concern though: can it really be called paleo-friendly with cheese? Also, everywhere I’ve looked, buckwheat makes it onto the “foods to avoid” lists on paleo-focused sites.

    • says

      You are quite right, Meredith! This is definitely NOT a paleo friendly dish. That mention that you saw is the result of an “oopsy” cut and paste and it only appears in a few places that I can’t edit to remove…

      Maybe I should post a disclaimer at the top of this post stating that fact! Thanks for pointing that out. :)

      edit: Looks like it’s also a case of my recipe plugin not saving the changes that I’d made, once again!

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