Summertime Buckwheat Salad with Lemon Dill Dressing
Recipe type: Salad
  • 1 cup buckwheat groats
  • pinch sea salt
  • 1 teaspoon extra virgin olive oil
  • 1 cup kale or collard greens, destemmed and sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup carrots, cut into matchsticks
  • 1 cup unpasteurized sauerkraut, chopped
  • ½ cup parsley, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • ½ teaspoon agave nectar (optional)
  • ½ teaspoon sea salt
  • ¼ cup extra virgin olive oil
  • ¼ cup spring or filtered water
  • 2 tablespoons fresh dill, chopped
  1. Dry toast buckwheat groats (if not pre-toasted) in heavy skillet until fragrant.
  2. Bring 2 cups of water to a boil in a medium saucepan.
  3. Add buckwheat groats, salt, and olive oil. Reduce flame to low, cover, and cook for 15 minutes.
  4. Turn off heat and keep lid on for 10 minutes before removing.
  5. Fluff buckwheat with a fork and remove to a large bowl to cool.
  6. Bring another pot of water to a boil. Blanch kale, red cabbage, and carrots separately, about 5 seconds each. Remove vegetables with a skimmer to a large plate or platter to cool.
  7. In a separate bowl, whisk together first five dressing ingredients. Gradually add in olive oil, water, and fresh dill.
  8. Gently toss together cooled buckwheat, blanched vegetables, sauerkraut, parsley, and dressing.
  9. Transfer to a salad bowl. Serve chilled or at room temperature.
Recipe by Cook Love Heal at