1 cup toasted buckwheat (kasha)
1 lemon, zested and juiced
2 tablespoons apple cider vinegar
1 clove garlic, pressed
1/4 cup olive oil
pinch salt and pepper
large bunch 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 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 lemon zest and juice, vinegar, garlic, oil, salt, and pepper. The pinch salt will bring the oil and vinegar together.
3. Add vegetables to the dressing bowl and toss. Once the buckwheat is cooked, add it to the bowl. Add parsley, give it one last toss, and serve.
Source of recipe: To watch a free video of me making this buckwheat salad recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/buckwheat-salad-recipe .