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Buckwheat "Garden" Salad
Servings
2
Author
Sonia! The Healthy Foodie
Ingredients
1
cup
buckwheat groats
2
cups
water
½
tsp
salt
½
chayotte
finely diced
12
large green olives
pitted and quartered
1
small yellow bell pepper
diced
1
cup
broccoli florets
chopped
¼
cup
red onion
finely chopped
50
g
walnut
chopped
½
cup
fresh dill
chopped
2
tbs
fresh mint
chopped
juice of 1 lime
2
tbsp
white wine vinegar
1
tbsp
olive oil
½
tsp
salt
½
tsp
black pepper
Instructions
In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.
Notes
Grain Free, Gluten Free, Vegan, Vegetarian