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    Home » All Recipes

    Buckwheat Salad & Vegan Garlic Dressing

    September 29, 2020 by cookingwithelo Leave a Comment This post may contain affiliate links.

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    Quick and easy buckwheat salad with crunchy cucumber, juicy tomatoes and an amazing 2-ingredient vegan garlic dressing. Find all my tips on how to perfectly cook buckwheat, a gluten free pseudo grain below!

    Buckwheat Salad & Garlic Dressing

    Buckwheat Salad & Garlic Dressing

    Buckwheat Salad & Vegan Garlic Dressing

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    Quick and easy buckwheat salad with crunchy cucumber, juicy tomatoes and an amazing 2-ingredient vegan garlic dressing.
    Print Pin
    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Total Time: 30 minutes
    Servings: 4
    Author: Eloïse Jennes

    Ingredients 

    For the salad

    • 320 g buckwheat 80 g/serving
    • 4 tomatoes
    • 1 cucumber
    • ½ red onion
    • olive oil
    • fresh lemon juice

    For the dressing

    • 150 g cashews soaked 2h in boiling water
    • 150 ml water
    • 1 garlic head or ¼ teaspoon garlic powder
    • 1 pinch of salt and pepper

    Instructions

    For the salad

    • Cook the buckwheat according to the instructions on the packaging (or find my tips in the notes below). 
    • Wash the vegetables. Slice the onion. Cut the tomatoes in 8 pieces and slice the cucumbers length-wise. 
    • Combine the buckwheat with the vegetable and toss with some olive oil and a squeeze of lemon juice. Top with the garlic sauce. Enjoy cold.

    For the dressing

    • Bake the garlic head: cut off the top of the garlic head and brush it with olive oil. Wrap it in aluminium and bake it in the oven for 40min at 180°C. Let cool.
    • Press the baked garlic out of its skin using your thumb and your forefinger. 
    • Blend the soaked cashews with 6 cloves of baked garlic (or use garlic powder).

    Notes

    Tips to perfectly cook buckwheat
    • You need 1 and a half time volume of buckwheat in water. Bring the water to a boil (lid on). 
    • Add the buckwheat and boil again (lid on). Let boil for only 5min.
    • Remove from the heat source and let sit on for 20min with the lid on. The buckwheat will absorb the remaining water and stay crispy.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    More salad recipes here

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    Hi, I'm Eloïse, the recipe developer and passionate food photographer behind Cooking With Elo. My goal is to show you that vegan and gluten-free recipes can be quick and easy to make (all while being incredibly delicious)! On the blog, you'll find easy-to-follow vegan recipes to put together your weekly meal plans!

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