Spring salad with buckwheat
Ingredients
- 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
Total time: 30m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 354 Kcal, 12g Protein, 36g Carbohydrates, 16g Fat
Ingredients
- 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
Instructions
-
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.
