Buckwheat “Garden” Salad

Buckwheat “Garden” Salad might be a good recipe to expand your salad recipe box. One serving contains 599 calories, 18g of protein, and 30g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $2.83 per serving. This recipe from The Healthy Foodie requires walnut, white wine vinegar, red onion, and juice of lime. 1051 person were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. Try Almost-Famous Garden Salad (Olive Garden Copycat), Marinated Garden Salad / Getting Garden Ready, and Buckwheat Noodle Salad for similar recipes.

Servings: 2

 

Ingredients:

½ tsp black pepper

1 cup broccoli florets, chopped

1 cup buckwheat groats

½ cup fresh dill, chopped

2 Tbs fresh mint, chopped

12 large green olives, pitted and quartered

juice of 1 lime

1 tbsp olive oil

¼ cup red onion, finely chopped

½ tsp salt

50g walnut, chopped

2 cups water

2 tbsp white wine vinegar

1 small yellow bell pepper, diced

½ chayotte, finely diced

Equipments:

sauce pan

mixing bowl

Cooking instruction summary:

In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.

Show detailed instructions

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Food Trivia

To make jelly beans shiny, shellac is used, which is made from Kerria lacca insect excretions.

Food Joke

If you enjoy arguing about lunches at 6 AM I can't recommend parenting highly enough.

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