Indulge in our Vegan Buckwheat Salad, where vibrant greens blend with the creamy texture of buckwheat for a nutritious experience. Rich in fibre, antioxidants, and infused with the flavours of asparagus, green peas, and a tangy lemon-herb dressing, this salad is a testament to healthy indulgence. Ideal alongside your preferred protein source, it serves as a versatile and wholesome option for any meal. Fresh, straightforward, and irresistibly tasty—embrace the pleasure of eating well.
Ingredients
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80 g (½ cup) buckwheat groats, rinsed, raw
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200 g asparagus, ends trimmed, cut into thirds lengthwise
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30 ml (2 tbsp) olive oil, divided
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2.5 ml (½ tsp) salt
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1 medium yellow onion, diced into 1 cm cubes
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250 ml (1 cup) frozen green peas, thawed
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2 cloves garlic, minced
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The juice of ½ lemon (or 30 ml (2 tbsp))
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2.5 ml (½ tsp) Dijon mustard
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500 ml (2 cups) baby spinach
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125 ml (½ cup) dill, roughly chopped
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125 ml (½ cup) parsley, roughly chopped
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Pepper, for taste
Preparation
- In a medium saucepan, simmer the buckwheat in 375 ml (1 ½ cups) of water for 15-20 minutes, or until the water is absorbed.
- Meanwhile, in a large skillet over medium heat, cook the asparagus spears in 5 ml (1 tsp) of oil for about 1-2 minutes, or until slightly cooked yet still crunchy. If necessary, add a small amount of water to prevent the asparagus from burning. Season with a pinch of salt and set aside.
- In the same skillet, sauté the onion and garlic in another 5 ml (1 tsp) of oil until the onions are translucent, about 2-3 minutes. Set aside.
- Prepare the vinaigrette by whisking together the remaining olive oil, salt, mustard, and lemon juice.
- Once the buckwheat is cooked, combine it in a large bowl with the green peas, onion, and garlic.
- Fold in the spinach and asparagus gently, then mix in the vinaigrette. Finally, incorporate the fresh herbs and season with pepper to taste.
Notes
Keeps 3 days in the refrigerator, does not freeze.
