Buckwheat Salad Recipe

Buckwheat Salad Recipe
Heather Nicholds, C.H.N.

This salad features buckwheat and is tossed with fresh vegetables for an amazingly healthy meal. Buckwheat, is found in different forms like the whole grain, which can be found unhulled, with its tough outer skin intact, or hulled that becomes 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.

Buckwheat Salad

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2

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  • 1 cup toasted buckwheat (kasha)
  • 1 lemon, zested and juiced
  • 2 Tbsp apple cider vinegar
  • 1 clove garlic, pressed
  • ¼ cup olive oil
  • pinch salt and pepper
  • large bunch of lettuce, torn
  • 1 cucumber, chopped
  • 2 green onions, chopped
  • handful fresh parsley, chopped



  1. 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.
  2. 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.

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