Lemon Garlic Buckwheat Salad Recipe - Healthy Vegan Recipes On Video

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute that works well in dressings.

buckwheat

🥗Healthier: quinoa

💰Cheaper: brown rice

Brown rice is a more economical grain option with a similar texture.

avocado

🥗Healthier: mashed banana

💰Cheaper: apple slices

Mashed banana offers creaminess with lower cost, while apple slices add crunch.

Welcome to Freshly Served the Healthy Vegan cooking show.

Introduce the dish: lemon garlic buckwheat salad using whole grain buckwheat, specifically toasted buckwheat (Kasha).

Show the toasted buckwheat (Kasha) and describe its reddish color and pyramid shape.

Explain that toasted buckwheat cooks quickly and has excellent nutrients, including rutin for reducing inflammation.

Start making the dressing by zesting a lemon directly into the bowl for the salad.

Cut the lemon in half and juice it over a strainer to avoid seeds in the bowl.

Decide against adding apple cider vinegar due to the juiciness of the lemon, and add olive oil instead, using a 1:1 ratio of oil to lemon juice.

Press two small cloves of garlic into the dressing to avoid large chunks.

Add salt and black pepper to the dressing and whisk it together.

Add chopped parsley, cucumber, green onion, and lettuce to the bowl before adding the buckwheat to prevent the buckwheat from absorbing all the dressing.

Toss the vegetables to coat them with the dressing.

Finally, add the cooked toasted buckwheat (Kasha) to the bowl and toss everything together to coat the buckwheat with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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