Buckwheat Salad & Vegan Garlic Dressing
Quick and easy buckwheat salad with crunchy cucumber, juicy tomatoes and an amazing 2-ingredient vegan garlic dressing.
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Servings: 4
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.
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