Spring salad with buckwheat

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 354 Kcal, 12g Protein, 36g Carbohydrates, 16g Fat


  • Salad dressing
  • 1 garlic clove, pressed
  • a little pepper
  • 4 tbsp apple vinegar
  • 3 tbsp olive oil
  • 0.25 tsp salt
  • Buckwheat
  • 150 g buckwheat
  • 1 bunch dill, finely chopped
  • 3 dl salted water, boiling
  • 1 bunch flat-leaf parsley, finely chopped
  • Salad
  • 1 tbsp olive oil
  • 500 g green asparagus, lower third peeled, cut into approx. 3 cm pieces
  • 0.5 tsp salt
  • 250 g strawberries, sliced
  • 1 bunch radish, thinly sliced
  • 50 g Parmesan, shaved into thin strips using a peeler

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  • Salad dressing

    Combine the vinegar, oil and garlic, season.
  • Buckwheat

    Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins. Add the buckwheat, dill and parsley to the salad dressing, mix.
  • Salad

    Heat the oil in a frying pan, sauté the asparagus for approx. 5 mins., stirring occasionally, season with salt, mix into the buckwheat along with the strawberries and radish, sprinkle with the parmesan shavings.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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