This salad has been a winner since day dot. So simple, so easy and so delicious. Tender buckwheat is the perfect grain for this salad, so we encourage you to give it a try if you have never used buckwheat before. Topped with creamy avocado chunks and crunchy seeds transforming this 10min salad into a texture sensation. Delicious served with salmon.
BROCCOLI BUCKWHEAT | SERVES 4 | 10 MINUTES
½ cup buckwheat, soaked in boiling water for ~10mins, drained and thoroughly rinsed
1 broccoli head, chopped into small pieces
3 large stalks kale, stalks discarded and leaves finely sliced
1 cup edamame beans, blanched in boiling water for ~5 mins and drained
½ cup seeds of your choice, toasted
½ cup dried cranberries
Juice of 1 lemon
3 tbsp extra virgin olive oil
1 avocado, cut into chunks
1 cup herbs, roughly chopped
1 tsp sea salt
Add all of the ingredients into a mixing bowl. Gently toss to combine.
This will keep in an airtight container in your fridge for up to 2 days.
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