Buckwheat Salad with Goat Feta and Smashed Cucumbers

Buckwheat is not a grain but a seed, making it a great gluten-free alternative for those with dietary restrictions.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Buckwheat Salad with Goat Feta and Smashed Cucumbers

Cooking Method: Boiling, Smashing Cuisine: International Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 30 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 cup Buckwheat
• 2 medium Cucumber
• 4 ounce Goat Feta Cheese
• 1 cup Cherry Tomatoes
• 1 small Red Onion
• 2 tablespoon Fresh Dill
• 2 tablespoon Lemon Juice
• 3 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Cook the buckwheat according to package instructions. Drain and let it cool.
2. Smash the cucumbers using a rolling pin or the back of a knife. Cut into bite-sized pieces.
3. In a large bowl, combine the cooled buckwheat, smashed cucumbers, cherry tomatoes, red onion, crumbled goat feta cheese, and fresh dill.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper to make the dressing.
5. Pour the dressing over the salad and toss gently to combine.
6. Let the salad rest for 30 minutes to allow the flavors to meld.
7. Serve the buckwheat salad chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 20g7%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.