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Recipe | Buckwheat Salad

Prep Time: 5 Minutes

Cooking time: 25 Minutes

Total Servings: 6

Calories: 230 Kcal


Uncooked Buckwheat - 1 cup (100 grams)

Finely chopped parsley - 1 large bunch

Finely chopped mint - 1 large bunch

Finely chopped red onion - 1 large

Diced cucumbers - 2

Diced Tomatoes, cooked broccoli florets, cooked French beans - 1.5 cups

Juiced lemons - 2

Peeled and chopped apple into chunks - 1

Ground cumin - 1 tbsp

Olive Oil - 2-4 tsp

Salt and pepper to taste


  1. Cook buckwheat with 500 ml water in a rice cooker.

  2. Once cooked, rinse well with cold water and let drain.

  3. Place parsley, mint, red onion, cucumbers, tomatoes, and buckwheat into a large salad bowl. Set aside.

  4. In a liquidizer, blend lemon juice, olive oil, cumin, and apple until smooth. Season with salt and pepper.

  5. Toss with buckwheat salad and serve.

  6. Experiment with other dressings for a different taste.

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