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06.23.13 Avocado

Summer Buckwheat Salad

Summer Buckwheat Salad with Sweet Corn and Zucchini

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}

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 2 servings 1x
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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.

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Buckwheat Salad

variations

I find that when making a buckwheat salad, it’s important to account for the taste of buckwheat. The flavor of buckwheat is really earthy and isn’t like any other grain. While it can be overwhelming, it can also work really well with other flavors (like the roasted vegetables in this salad).

Grains: If you’re not in the mood to try out buckwheat, quinoa or millet would be my next grains of choice since they both cook up rather quickly.

Vegan: Leave out the cheese and honey (or use your favorite sweetener). The flavors of this salad are all about the roasted veg and grain, less so about the cheese.

Cheese: I like the goat cheese with the kasha but feta would also work.

Explore Buckwheat

Buckwheat and Tomato Stuffed Zucchini- Buckwheat

Buckwheat (the raw version) and Kasha (the toasted version) usually end up in my kitchen as flour. The earthy, slightly nutty flavor works really well in pancakes and crepes. I don’t use the whole grain as often but it’s really lovely for a simple breakfast porridge a salad, such as this one.

Buckwheat and Tomato Stuffed Zucchini
Buttermilk Buckwheat Pancakes

Categories: Avocado

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Reader Interactions

Comments

  1. stuart says

    June 23, 2013 at 18:19 pm

    nice post. Funny how a little over a month ago we walked through the same park. There were more bears than people. Tahoe is an amazing area. I can not wait to get back there. And Yosemite…..

    Reply
  2. Kiran @ KiranTarun.com says

    June 23, 2013 at 18:20 pm

    Yummy!! A great outdoor salad! Love the idea of roasting zucchini and corn for this πŸ™‚

    Reply
  3. HalfBakedHarvest says

    June 23, 2013 at 18:34 pm

    Such a great summer picnic salad! The roasted zucchini + corn sounds perfect! Some of my favorite foods!

    Reply
  4. Melissa says

    June 23, 2013 at 20:00 pm

    I absolutely love that tree picture next to the pine cone. What an neat angle and perspective!

    Reply
  5. Shanna says

    June 23, 2013 at 20:24 pm

    I am exactly the same way. PS you live in a dream land. that tree!

    Reply
  6. Chic-a-Dee says

    June 24, 2013 at 03:18 am

    this looks like the most perfect place for a picnic and to forget about troubles! I especially love the tree picture.

    Dannielle @ Chic-a-Dee

    Reply
  7. Tammela says

    June 24, 2013 at 04:06 am

    This looks fantastic! I am a huge buckwheat fan, after being introduced to it while living in Ukraine. Cheap, healthy, delicious.

    Reply
  8. Christy Milford says

    June 24, 2013 at 05:58 am

    I like this: “you can’t go wrong with fresh mountain air and nature.” So true! Lake Tahoe is beautiful and your pictures really do it justice! Picnic sounds divine πŸ™‚

    Reply
  9. twopeasandtheirpod says

    June 24, 2013 at 06:20 am

    My kind of salad! Love it! And yay for the mountains!

    Reply
  10. Kathryn says

    June 24, 2013 at 06:37 am

    Oh yes, I know that feeling. Beautiful!

    Reply
  11. Marita Madeloni says

    June 24, 2013 at 09:31 am

    This looks delicious! Also, is that Sugar Pine State Park?! We’re camping there this coming weekend!

    Reply
  12. Joanne (eats well with others) says

    June 24, 2013 at 10:07 am

    I feel like when I’m super stressed I end up just laying around doing nothing all day so your strategy sounds so much more lovely. This salad sounds amazing…totally my kind of summer fare!

    Reply
  13. joan says

    June 24, 2013 at 10:15 am

    I haven’t driven up there for a while. It’s such a beautiful drive, and once you get up there, gorgeous.

    That bowl of salad looks delicious. Lime and honey, nice!

    It’s cute you sit on the same side. Just a random thought while looking at your photos. πŸ™‚

    Reply
  14. Jennifer Smith says

    June 24, 2013 at 15:04 pm

    Lake Tahoe looks so beautiful. I would love to go some day. Your picnic spread looks delish! Thanks for all of your great recipes. πŸ™‚

    Reply
  15. nessa says

    June 24, 2013 at 15:15 pm

    Astounding pictures!

    Reply
  16. grandbabycakes says

    June 24, 2013 at 17:40 pm

    That is a seriously gorgeous salad!

    Reply
  17. Purabi says

    June 25, 2013 at 00:05 am

    Wow, we have so much in common! Even me, my hubby and kids would love to run away from the daily monotony and stress to a quiet place and have picnic there or just spend some time with each other! Lovely and healthy buckwheat salad recipe.
    http://www.cosmopolitancurrymania.com

    Reply
  18. petal and plume says

    June 26, 2013 at 07:50 am

    your blog is unfairly beautiful .. you have talent like no other
    xx

    Reply
  19. zoeybear says

    July 11, 2013 at 19:00 pm

    Ever since finding this recipe on your blog I’ve seriously made it three times in two days, I love it! Thank you! (And Lake Tahoe is one of favorite places on earth, wish I had been eating there!)

    Reply
  20. Katrina says

    July 24, 2014 at 21:24 pm

    I made this tonight, with barley instead of buckwheat because I didn’t have any. I also omitted the honey. IT WAS FANTASTIC! Highly recommended.

    Reply
  21. Natalia says

    September 09, 2014 at 17:12 pm

    Question: Do you think this could work with quinoa?

    Reply
    • erin says

      September 15, 2014 at 06:41 am

      Hey Natalia, Sorry for the delayed response- I think quinoa would be lovely!

      Reply

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