Summer Buckwheat Salad

This buckwheat salad was part of a picnic spread we packed for a short trip up to Lake Tahoe. If you’ve never cooked with buckwheat, it can be a bit finicky as some different varieties of buckwheat/kasha cook up into a pile of mush (good for a porridge base, not for salad). My preferred method/technique come from Martha Rose Shulman. It’s a bit different but the end result is more predictable.

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Roasted Zucchini, Corn, and Buckwheat Salad {Mountain Picnic}

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Preparation 10 mins 2017-09-24T00:10:00+00:00 Cook Time 20 mins 2017-09-24T00:20:00+00:00 Serves 2 servings     adjust servings

Ingredients

• 1 cup cooked kasha (toasted buckwheat)
• 1 small zucchini
• 1 ear of sweet corn
• 1 medium sweet pepper
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 ripe avocado, cubed
• Goat Cheese, optional
• Juice from 1 lime
• 1/4 cup minced cilantro
• 2 teaspoons honey

Instructions

1. Preheat oven to 400˚. Dice zucchini and peppers into bite size pieces and remove corn from cob. Toss zucchini, peppers, and corn together with olive oil, salt, and pepper. Roast for 20-30 minutes until tender and beginning to brown.
2. Combine roasted vegetables, cooked buckwheat, cubed avocado, and goat cheese, if using. Whisk together lime juice and honey, drizzle over salad. Add in cilantro and toss everything together.

by Erin Alderson