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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.
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Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse Jennes


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


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).


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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