Red Beet Buckwheat Salad with Orange Dressing
A lovely antioxidant-rich lunch or dinner salad. Perfect make-ahead salad to take to work. Though I love the earthy flavor of raw beet if you are not a fan, use cooked red beet instead!
Servings: 2
Calories: 477kcal
Ingredients
For the salad
- 1/2 cup uncooked buckwheat
- 1 cup red beet (raw) grated
- 1 cup carrot grated
- 1/2 avocado cubed
- 1/3 cup spring onion chopped
- 1/2 cup fresh parsley chopped
- 2 cups salad greens of your choice (arugula, kale, spinach, lettuce, or a mix)
- 2 tablespoons pumpkin seeds raw or toasted
For the dressing
- 1/2 orange juiced
- 1/2 lime/lemon juice only (use less if using lemon, ½ lime = 1 tbsp juice)
- 1/4 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon apple cider vinegar
- black pepper to taste
- sea salt to taste
Instructions
- Cook buckwheat according to the instructions on the package. When cooked, allow to cool.
- For the dressing: add all ingredients to a small bowl and whisk until combined. Set aside.
- Combine all ingredients and toss to combine.
- Drizzle with the orange dressing and serve.
Notes
- You can make this the day before and store in the fridge in an airtight container or Mason jar. Place the greens on top to avoid a soggy mess.
- CLICK HERE to learn more about the health benefits of buckwheat.