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Buckwheat Salad


It's not wheat it's not a grain, it's a seed! Buckwheat is one of the best carbs you can put in your body. It's loaded with fiber, plant protein, and tones of vitamins and minerals to keep your body running and happy.


Total: 30 min
Prep: 10 min
Cook: 20 min
Yields: 2-4 serving
Level: Easy


1 cup buckwheat, cooked
1 large cucumber, pealed seeded and diced
1 cup of cherry tomatoes, quartered
1 yellow bell pepper, diced
½ cup radishes, quartered
¼ of a red onion, finely chopped
¼ cup fresh mint, finely chopped
½ cup fresh dill, finely chopped
For the dressing
¼ cup extra virgin olive oil
juice of 1 lemon
¾ teaspoon Himalayan pink salt
½ teaspoon freshly ground black pepper


To cook the buckwheat, rinse and drain well. In a saucepan combine buckwheat with 2 cups of water. Bring to a boil, turn the heat down, cover the pan and simmer for 18-20 minutes.
Place the cooked and cooled buckwheat in a large mixing bowl, add the cucumber, tomatoes, radishes, bell pepper, onion, mint and dill. Toss to combine.
Make the dressing right in the salad. Add the olive oil, squeeze the lemon, add salt and pepper. Gently toss to mix well and enjoy!

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