Coconut Lemon Kasha Salad
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 3 servings
Course: Lunch-To-Go, Main Dish, Side Dish
Author: Heather Nicholds
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.
- 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
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.
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