Coconut Lemon Kasha Salad
Pairing a hearty whole grain with fresh vegetables is a perfect way to make filling salads. This is a great meal to lighten your usual diet and have a cleansing lunch.
Servings: 3 servings
Ingredients
- 3/4 cup buckwheat, toasted (kasha) or untoasted
- 2 1/2 cups water
- 1 1/2 cups lettuce, torn
- 1 cup broccoli, chopped
- 1 tomato, diced
- 2 green onion, chopped
- 1/4 lemon
- 1 Tbsp fresh mint, or parsley
- 2 tsp coconut, optional
Instructions
- Put the buckwheat and water in a pot and bring to a boil. Turn down to low and simmer. Kasha, which is toasted, will take about 10 minutes to cook, and untoasted buckwheat will take about 30 minutes.
- As the buckwheat finishes cooking, chop the vegetables and arrange them on plates.
- Stir the lemon juice and fresh herbs if you're using them into the buckwheat, and spoon onto each salad. Top with a bit of coconut.
Nutrition
Calories: 198kcal | Carbohydrates: 38g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 24mg | Potassium: 516mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 54.5mg | Calcium: 40mg | Iron: 2mg
