Alkalising Buckwheat Salad

{ Spring is here and we are craving lighter foods. This salad is packed with healthy fats and is nutrient-dense, sure to keep you satiated. }


1 cup raw buckwheat

2 handfuls baby spinach

2 spring onions chopped

1 handful fresh basil leaves

zest of 1 lemon

juice of ½ lemon

50g feta cheese

1 ripe avocado (or two, if small like these)

½ red onion finely chopped

2 T pepitas

2 T mixed sprouts

1 fresh red chilli thinly sliced

¼ cup olive oil

sea salt and pepper to taste



Rinse the buckwheat under cold water then bring to the boil in a pot with 2 cups of water. Reduce the heat and allow to simmer for 15 minutes or until tender (buckwheat is better when slightly undercooked, if it is cooked too long it tends to go mushy).

While the buckwheat is cooking combine the baby spinach, basil, spring onions, lemon zest and lemon juice in a food processor and process until finely chopped.

Once the buckwheat is cooked, allow to cool then stir in the herb mixture. Add the chopped red onion and season with salt and pepper.

To serve: Arrange the buckwheat on a platter, drizzle with olive oil, scatter the chopped chilli and sprouts, crumble the feta over the top and the sliced avocado.

Prep time: 10 MINUTES
Cook time: 20 MINUTES
Total time: 30 MINUTES
+ 2 +

Photo by Jo from The Luminous Kitchen.

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