Lemon Garlic Buckwheat Salad

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Course: Lunch-To-Go, Main Dish, Side Dish

Author: Heather Nicholds

Buckwheat comes in a few different forms. The whole grain can be found unhulled, with its tough outer skin intact, or hulled, which is edible when cooked. Kasha is a form of buckwheat that gets toasted, and you will find it in a reddish-brown pyramid-shaped form. The toasting gives it a nutty flavor.

Ingredients

1 cup buckwheat, dry
1 lemon, zested and juiced
2 Tbsp apple cider vinegar
1 clove fresh garlic, pressed
2 Tbsp olive oil
pinch sea salt
pinch black pepper
1 cup lettuce, torn
1 cucumber, chopped
2 Tbsp green onion, chopped
0.25 cup fresh parsley, , chopped

Instructions

Add 2 cups water for every 1 cup buckwheat. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. Buckwheat is fully cooked when it is dry and fluffy. Do not stir the buckwheat while it is cooking.
Mix together the dressing by whisking the ingredients in a large bowl. Add a pinch of salt & pepper, as the salt will bring the oil and vinegar together. Tear and chop the vegetables, adding them to the dressing bowl and tossing. Once the buckwheat is cooked, add it to the bowl, give it one last toss and serve.

Nutrition