Unusual buckwheat salads: recipes with photos

How to make buckwheat salad? What kind of food is this? You will find answers to these and other questions in the article. We all like to eat fresh vegetable salads. In some of them we add legumes, meat, mushrooms. What about buckwheat salad? For many, this dish will seem unusual, some will even doubt its taste. Nevertheless, such an appetizer has a right to exist. Moreover, with the right combination of components, it bypasses many other salads to its taste. How to make a delicious salad of buckwheat, find out below.

Delicious Recipe

Dietary salad from green buckwheat will allow you to maintain or slightly adjust your body weight for health benefits. It can become your favorite meal - it is nutritious, tasty and very beneficial! We take:

• a third of a glass of mint;
• half a red onion;
• a glass of green groats;
• small cucumber;
• six sprigs of parsley;
• a pinch of salt;
• almond petals;
• 2 tbsp. l olive oil.

So, prepare this buckwheat salad like this:

1. Rinse the cereal thoroughly and boil it in salt water for 10 minutes.
2. Remove the peel from the cucumber and cut the vegetable into tiny cubes.
3. Rinse fresh herbs, dry and chop.
4. Cut the onion into quarters of the rings.
5. Combine the prepared ingredients in a deep dish: boiled cereal, cucumber, onion and herbs.
6. Season the salad with olive oil, sprinkle with almond petals and lightly salt. Serve the finished meal to the table.

On a note! To make the salad more healthy, green buckwheat for it should not be boiled, but steamed in a thermos. To do this, fill the cereal (1 tbsp.) With water (2 tbsp.) And leave it overnight or for a couple of hours.

Fitness salad

This dish can be a great breakfast, which will energize you until lunch and fill the body with healthy substances. Take:

• 100 g of white cabbage;
• a couple of celery stalks;
• medium cucumber;
• a glass of cereal;
• apple cider vinegar - 1 tbsp. l .;
• sunflower seeds peeled;
• bunch of dill.

Implement this buckwheat salad recipe as follows:

1. Soak the washed cereals overnight. In the morning, drain the excess liquid and send the buckwheat into a deep bowl.
2. Wash the celery, paying attention to the hairline zone, where the land usually accumulates. Cut it into tiny pieces.
3. Peel the cucumber, chop into small cubes.
4. Chop cabbage finely, rinse the dill, shake off water and chop with a knife.
5. Add all prepared ingredients to buckwheat and stir.
6. Season the dish with vinegar, sprinkle with the fried sunflower seeds and serve.

Vegetable salad with cottage cheese

How to cook buckwheat salad with vegetables and cottage cheese? You will need:

• green buckwheat - 0.5 tbsp .;
• ½ bunch of dill;
• ½ bunch of cilantro;
• ½ bunch parsley;
• celery root - 150 g;
• olive oil - 50 ml;
• cottage cheese - 400 g;
• two tomatoes;
• two small cucumbers;
• two young carrots;
• salt.
  

Follow these steps:

1. Rinse the cereal, boil until cooked and refrigerate.
2. Add cottage cheese to it and stir with a wooden spatula.
3. Peel the carrots and cut into thin slices.
4. Chop celery with tiny slices, cucumbers with slices.
5. Blanch the tomatoes in boiling water for 30 seconds. After peeling off them, remove the seeds if desired, cut into arbitrary pieces.
6. Rinse the greens thoroughly, shake off the water, dry on a paper towel and chop.
7. Prepared greens and vegetables, send to the cottage cheese with buckwheat, stir.
8. Season the dish with olive oil, add salt to taste, stir and serve.

Vegetable salad with olives

You will need:

• half a red onion;
• 170 g of buckwheat;
• six mint leaves;
• olive oil - 50 ml;
• salt;
• lime;
• 15 olives (pitted preferably);
• small inflorescence of broccoli;
• yellow bell pod;
• grain mustard - 2 tsp;
• a couple of sprigs of dill;
• half a lemon;
• chopped walnut kernels - 60 g.

Manufacturing process:

1. First, buckwheat in a thermos and leave it under a tightly closed lid for 2 hours.
2. After draining the excess liquid, send the buckwheat into a deep bowl.
3. Cut the pod of Bulgarian pepper into two parts, remove the stalk and white internal partitions, clean the seeds and cut the flesh into tiny cubes.
4. Chop mint and red onion finely.
5. Disassemble broccoli into small inflorescences, scald with boiling water.
6. Divide each olive into 4-6 parts.
7. Combine all the ingredients in a bowl, stir.
8. Now make a dressing. To do this, in a separate bowl, mix lime juice and half a lemon, mustard seeds. Stir, add olive oil and pour the ready-made dressing.
9. When serving, sprinkle the salad with chopped walnut kernels.

With yogurt dressing

To create this salad you need to have:

• green groats - 160 g;
• canned beans - 130 g;
• lime;
• natural yogurt - 110 ml;
• arugula - two bunches;
• salt;
• red bell pepper - small pod.

This recipe suggests the following steps:

1. Rinse the cereals and boil until half cooked. On a note! To green buckwheat was, as they say, a clove, fill it with water in a ratio of 1: 1.5 and cook for 7 minutes.
2. Peel the Bulgarian pepper pod from seeds and white internal partitions, cut into a small cube.
3. Open a jar of beans, drain the liquid, rinse the beans under running water.
4. When the cereal has cooled completely, send it to a bowl, add the beans, slices of bell pepper and fresh arugula leaves.
5. Make a dressing in a separate bowl. To do this, mix lime juice with yogurt and a pinch of salt, whisk lightly with a fork and season the dish.

Warm salad

Prepare the following components:

• boiled chickpeas - 180 g;
• five cherry tomatoes;
• buckwheat - 180 g;
• mint leaves;
• honey - 1 tsp;
• half eggplant;
• shallots - two heads;
• salt;
• lemon;
• olive oil - 45 ml;
• caraway;
• a couple of branches of cilantro.

Prepare this dish as follows:

1. Pour water into the stewpan, lightly salt it and cook the cereal for 15 minutes. Then remove the buckwheat from the stove and set aside for 10 minutes under the closed lid.
2. Cut the eggplant into tiny cubes, put into water, add a pinch of salt and soak for 15 minutes. After drying, dry the slices on a canvas and fry over high heat until golden brown.
3. After 5 minutes after the start of frying, send boiled chickpeas to the pan. Cook another 5 minutes, stirring constantly.
4. Cut the cherry into two.
5. Place honey, cilantro twigs, ½ lemon juice and olive oil in a blender bowl, beat everything to the same mass. Bring to taste with salt and stir again.
6. Put buckwheat on the dish, on top chickpeas fried with eggplant, chopped onions and halves of cherry.
7. Dress the dish with sauce, sprinkle with mint leaves and caraway seeds.

Serve this salad warm.

With sprouted buckwheat

We suggest you study a strictly vegetarian salad recipe for buckwheat. This light meal is suitable for dinner. Take:

• three tomatoes;
• spices (to taste);
• one beetroot;
• 250 g of green buckwheat;
• soy sauce (to taste);
• sea ​​salt;
• greens.

Follow these steps:

1. Soak green buckwheat so that it sprouts slightly (you can at night).
2. Tomatoes and beets (raw or boiled), cut into cubes, combine with buckwheat seedlings, spices, etc. add to taste, stir. You can sprinkle caraway seeds in black.

Low calorie lunch

You want to save a figure, but you do not have time to prepare salads from buckwheat? For lunch, you can just eat boiled buckwheat and coleslaw, for example. And if you diversify your meal with herring, you will get the maximum of nutrients. The energy value of such a low-calorie meal will be equal to 393 kcal. Its mass is as follows:

• cabbage salad - 130 g;
• boiled buckwheat - 130 g;
• canned herring - 110 g.

With zucchini

To create this healthy salad, take:

• zucchini - 100 g;
• one sweet yellow pepper;
• buckwheat - 1 tbsp .;
• one fresh cucumber;
• 100 g broccoli;
• fresh dill;
• 2 tbsp. l olive oil;
• pepper;
• salt;
• olives (to taste).

Implement this recipe as follows:

1. In salted water, cook buckwheat friable porridge. Set aside to cool.
2. Peel the zucchini and pepper, remove the seeds and chop the vegetables. Disassemble broccoli for inflorescences, crumble. Remove the seeds from the cucumber, chop as well.
3. Cut the pitted olives, chop the greens.
4. All components are sent to a large bowl, add pepper and salt to taste, olive oil. Sprinkle everything with lemon juice and stir.

Light tomato salad

We present to your attention a delicious salad of buckwheat with tomatoes. You will need:

• vegetable oil - 3 tbsp. l .;
• one bag of buckwheat "Mistral";
• 100 g Peking cabbage;
• one tomato;
• greens;
• 2 tsp white wine vinegar;
• ¼ tsp salts;
• ground pepper.

Cook this salad like this:

1. Boil buckwheat in salt water, cool.
2. Dice the tomato.
3. Peking cabbage cut into strips.
4. Combine buckwheat, cabbage, chopped greens and tomatoes in a bowl.
5. Now make a dressing. To do this, mix the oil with vinegar, pepper and salt to taste.

You have a delicious salad that is easy to manufacture and satisfying thanks to buckwheat. Enjoy your meal!